2.23.2008

Rutabaga and Golden Beet Stew (Vegan!)

This is a cross between a thick soup and a stew. The sweet corn and beetroot add a hint of sweetness to this golden goodness, while the neutralizing rutabaga and flavorful coriander balance the dish with a bit of a salty taste. The result is a stew sweet at first taste, leaving behind a trace of smoky coriander. Yum!
Rutabaga and Golden Beet Stew
Makes about 2 cups

1 Rutabaga (peeled and cubed)
1 Golden beetroot (peeled and cubed)
½ c sweet corn
½ c celery chopped
¼ c red onion chopped
1 c soy milk (unsweetened)
¼ c parsley
2 tbsp olive oil
2 tsp coriander
Salt and Pepper

In a large pot, boil water and add the rutabaga and beet. Leave them boil for 10 minutes or until tender.

Meanwhile, heat the olive oil in a pan and add the celery and red onion. Sauté 5-6 minutes until the celery and onions are slightly golden. Trust you sense of smell; when you start to smell the sweet aroma of onion and celery, turn off the heat. You do not want the flavor to be lost in the cooking.

Drain the rutabaga and beet and put them in the food processor along with the celery, onion, olive oil (that was left from the pan), parsley and corn. Add ½ c of the soy milk and process about 2-3 minutes. I prefer hearty stews, so I purposely leave a lot of chunks. If you prefer a thinner stew/bordering soup you can cook the rutabaga and the beet for a longer time until they are almost mushy. You can then add a bit more soymilk until the soup has reached your desired consistency. If you prefer more of a soupy texture you can also substitute vegetable stock or simply water for the soy milk.

After about 2-3 minutes of processing, return the stew to the pot and add the remaining ½ c soy milk. Heat and stir in the coriander. I used two tsp however, depending on the size of your beet and rutabaga, and your taste for coriander, you may decide to add a bit more or a bit less. Lastly, add salt and pepper to taste. Enjoy and stay warm!

**Note: This soup thickens upon refrigeration. When reheating, you will have to add more water, soymilk or vegetable stock.**

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