Pot-simmered apples, carrots, parsnips, rutabagas and beets are stewed in chicken stock and aromatic herbs for a hearty, healthful, simple-to-prepare dish that doubles as a delicious fall-weather entree or a complement to any meat, particularly turkey and chicken. What’s more, the stew can be refrigerated up to four days and tastes even better when reheated–perfect for those late-Saturday-afternoon suppers following chilly, high school football games!

Ingredients

• 1 Tbsp safflower or grapeseed oil
• 1 small Spanish onion, peeled and diced small
• 2 medium rutabagas, peeled and diced small
• 4 medium parsnips, peeled and diced small
• 4 large carrots, peeled and diced small
• 2 large yellow or striped beets, peeled and diced small
• 3 medium turnips, peeled and diced small
• 2 Granny Smith apples, peeled and diced small
• 2 cups homemade chicken stock
• 1 sprig fresh thyme or 1 tsp. dried thyme
• 1 bay leaf
• 1 Tbsp fresh sage, chopped finely
• Pinch of salt and pepper, to taste

Preparation

1. Heat oil in large saucepan on medium heat. Add onion. Cook for 10 to 12 minutes until soft and translucent. Add a pinch of salt and pepper.
2. Add all root vegetables and apples. Mix with onion and cook for 5 minutes.
3. Add thyme, sage , bay leaf and stock. Season with salt and pepper.
4. Lower heat to medium low and cook for 40 to 45 minutes until vegetables are soft. Serve warm.

Nutrition Information Per Serving

Recipe Yields 8 Servings
Calories: 176
Fat: 4g
Saturated Fat: 1g
Cholesterol: 2mg
Sodium: 207mg
Carbohydrates: 34g
Fiber: 8g
Protein: 5g