Rosemary Root Stew

Rosemary Root Stew
Serves 6-8 portions



1 cup squash puree (I used kabocha but any sweet winter squash will do)

1 rutabaga, peeled and cut into 1 inch cubes

1 bunch carrots, tops removed, cut into coins

2-3 large turnips, ends removed (no need to peel) and cut into 2 inch cubes

1 bunch of kale, ribs removed and torn into bite-sized pieces

4 tbsp olive oil, divided

1 large onion, quartered and sliced

2 large garlic cloves, minced

¼ cup red wine vinegar

8 cups stock (beef, chicken or vegetable), divided

¼ cup plus 2 tbsp tamari (we do not recommend substituting with soy sauce)

1 tbsp maple syrup

½ tbsp Dijon mustard

1 tbsp fresh rosemary, minced

1 tsp dried thyme, minced

1 bay leaf

1 tbsp potato starch plus 2 tbsp filtered water

Sea salt and black pepper to taste



For the squash puree

Preheat oven to 350 degrees F. Cut squash open and remove seeds. Brush olive oil on open sides and lay face down on a baking sheet. Bake for 30-45 minutes or until squash is soft and can be scooped out. Remove from heat and let cool. Once cool, scoop out 1 cup (packed) cooked squash for this recipe and set the rest aside for something else. Place 1 cup packed squash into a high-speed blender with 4 cups of stock. Blend until smooth. Set aside.


For the rutabaga

Increase oven temperature to 375 degrees F. Peel rutabaga and chop into 1 inch pieces. In a large bowl toss with 2 tbsp olive oil. Lay pieces in a single layer on a baking sheet. Sprinkle with sea salt and pepper and bake for 30 minutes or until rutabaga is soft and starting to caramelize. Remove from heat.


For the stew

Heat the remaining 2 tbsp of olive oil in a large pot on a low heat. Sauté the sliced onions for 10 minutes. Add the minced garlic and sauté for another 5 minutes.


Pour ¼ cup of red wine vinegar over onions and garlic to deglaze.


Add the blend of squash puree and the remaining 4 cups of stock to your large pot.


Add tamari, maple syrup, Dijon mustard, minced rosemary, dried thyme, and bay leaf to pot. Increase to a high heat and bring to a boil. Once boiling reduce to a low simmer and add turnips and carrots. Stir and continue to cook for 20 minutes.


After about 20 minutes remove the bay leaf from the pot and discard. Mix 1 tbsp potato starch with 2 tbsp filtered water and stir into your pot.


Add baked rutabaga to pot and cook for another 15 minutes or so, depending on how tender you like your vegetables.


Season to taste with sea salt and pepper.


Add torn kale bits to pot, stir, and remove from heat. Allow stew to sit for about 15 minutes to cool and wilt kale.