Wintergold Stew

Recipe for Category Soups & Stews

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1 Tbs Olive oil
1 Onion, diced
2 Celery ribs, chopped
1 Red bell pepper, seeded and diced
4 cloves Garlic, minced
6 C Water
2 C diced peeled Spaghetti squash
2 C diced peeled Rutabaga
3 tsp crushed dried Oregano
1 1/2 tsp Paprika
1 tsp Salt
1/2 tsp ground Black pepper
2 C chopped Chard
1/4 C chopped fresh flat-leaf Parsley


Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes. Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally. Stir in the chard and cook for about 10 minutes more.
To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
Ladle into bowls and serve hot. Makes 6 servings

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