Lentil Vegetable Stew With Kale

This recipe was taken from the March edition of Bon Appetit.  I have never cooked with a rutabaga before and other than knowing it was a root vegetable, was pretty clueless about how to use it.  This is what it looks like…

The outside has this waxy texture and it is hard to cut through.  The rutabaga is actually considered a Swedish turnip.  Basically from all I read, you can use it interchangeably as a potato.  It is high in Vitamin C , B and potassium. In Ireland & Scotland they carve them at Halloween and use as a jack-o-lanterns. And if you are ever in Ithaca, New York in December, you can enter into the International Rutabaga Curl. And no, I didn’t make that one up.

The recipe also called for celery root (celeriac).  Unfortunately, there were none at the store so had to omit it.  Here’s a picture of what one looks like.

It tastes just like celery, but is hard like a turnip.  Celery root can be eaten raw or cooked, and usually is added in stews or make into a creamed soup. Trim the outside like the rutabaga and cut into chunks.


2 tbs. olive oil

1 large onion, chopped

2 large carrots; peeled & chopped

1 medium celery root; peeled & chopped

1 medium rutabaga; peeled & chopped

1 lb brown lentils; rinsed

1 tbs Herbs de Provence

8 cups vegetable broth

1 large bunch of kale; ribs removed, leaves coarsely chopped


1. Heat oil in large dutch oven over heat.  Add onion and next three ingredients; sprinkle with salt & pepper and saute until beginning to soften and brown, 10-11 minutes.

2. Stir in lentils and herbs de Provence.  Add broth and kale.  Bring to a boil, stirring to incorporate kale.

3. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender; stirring occasionally, about 20 minutes.

4. Season with salt & pepper.

*Vegetable pictures are from Google images*


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