Serves 6 to 8
When the weather forecast starts mocking you with single digits, this stew hits all the right notes. Three degrees is simply not enough degrees! Brrrr.
Somehow there was not a single rutabaga recipe on the site! I don’t know how that happened because rutabaga is basically my spirit vegetable. With all it’s purpleness and earthiness and intensity. It’s like a wizened turnip. But if you can’t find any, turnips or parsnips would be great here, too.
Although you typically find rutabaga in European cooking, I love the combination of rooty veggies and Asian flavors. Here the rutabaga gives a great balance to the stew; naturally sweet from the coconut and the carrot, with contrasting lime notes and laced through and through with ginger. The seared Brussel sprouts add extra wintery goodness as well as a fun texture. Chickpeas round the whole thing out (no pun intended) (because chickpeas are round.)
So when life gives you three degrees, make this stew! Serve with some jasmine rice and warm up your life.
~My brussel sprouts were little so I just halved them. If yours are on the bigger side, quarter them instead.
~The easiest way I’ve found to peel a rutabaga is with your chef’s knife. Place the rutabaga on your cutting board and gently slice away the waxy skin starting from top to bottom.
1 large yellow onion, thinly sliced
1 lb Brussel sprouts, quartered [see note above]
1/2 teaspoon red pepper flakes (or more to taste)
2 cloves garlic, minced
2 heaping tablespoon fresh minced ginger
3/4 lb rutabaga, peeled and diced (1/2 inch)
1 cup sliced carrots
4 cups vegetable broth
1 15 oz can chickpeas, rinsed and drained (1 1/2 cups)
1 5.5 ounce can coconut milk (about 1/2 a cup)
Juice of one lime
Zest of 1/2 lime
Salt to tasteFresh cilantro for garnish (optional)
Jasmine rice for serving
Add coconut milk and lime juice, and taste for salt. Heat through, and serve with cilantro and extra red pepper flakes or Sriracha if you like.