Rutabaga noodles are tough to spiralize, but totally worth it. Instead of cubing the rutabaga and tossing it into the stew, surprise your tastebuds by spiralizing them. It makes the dish much more filling (you feel like you’re eating a pasta dish and veggie stew all at once.)
- 1 large rutabaga, peeled, Blade C, noodles trimmed
- 3 cups roughly chopped Tuscan kale
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced sweet Vidalia onion
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 15oz can diced tomatoes
- 1 cups low sodium vegetable broth
- 1 15oz can cannellini beans, drained, rinsed
- 1 teaspoon thyme flakes
- 1 teaspoon oregano flakes
- 1 bay leaf
- salt and pepper, to taste
- 1/3 cup red wine
1. Preheat the oven to 425 degrees. Line a baking tray with parchment paper and add in the rutabaga noodles. Spray with cooking spray and season with salt and pepper. Set aside.
2. Place a large pot over medium heat, coat with cooking spray and add in the kale. Tossing frequently, cook until wilted, about 5 minutes. Set aside on a plate and place pot immediately back over medium heat.
3. Add the olive oil to the pot. Once oil heats, add in the onions, garlic, red pepper flakes, carrots, and celery. Cook for 5-7 minutes or until vegetables soften, stirring frequently. If the vegetables stick to the bottom, add a few drops of water.
4. Add in the tomatoes, vegetable broth, cannellini beans, thyme, oregano, bay leaf, red wine, cooked kale, season with salt and pepper and stir. over, bring t oa boil and then reduce heat to low and let simmer, uncovered for 20-30 minutes or until vegetables are tender and stew thickens, stirring occasionally.
5. Once the stew is simmering, place the rutabaga noodles into the oven for 15-20 minutes or until cooked to al dente. When done, portion into bowls and set aside.
6. Once stew is cooked, remove the bay leaf and spoon portions over the cooked rutabaga noodles.