Recipe: Root Stew (no meat)

ROOT STEW

2 tablespoons olive oil
4 cloves garlic, finely minced
1 large onion, chopped
3 medium-sized turnips with their greens (peel and chop roots in 1/2-inch cubes, coarsely chop the greens)
1 medium-sized rutabaga, peeled and chopped in 1/2-inch cubes
2 medium-sized potatoes, chopped in 1/2-inch cubes
2 carrots, cut in 1/2-inch chunks
4 to 6 cups vegetable stock or water
5 tablespoons reduced-sodium soy sauce
1 bay leaf
Freshly ground black pepper to taste

Heat oil in a large soup pot over medium heat. Add garlic and onion. Saute for 3 to 5 minutes.

Add all ingredients except the turnip greens. Bring to a boil, reduce heat to medium-low, and simmer uncovered for 25 minutes.

Add turnip greens and continue to simmer until vegetables are tender, approximately 15 minutes longer.

Makes 6 servigns
Source: Rolling Prairie Cookbook by Nancy O'Connor