Photography by Paulette Tavormina

We’ve been known to spend a winter afternoon pouring boiling water over our raised beds trying to pry parsnips out of the frozen ground. In this recipe, the rutabagas are an especially nice note, adding a lovely earthy sweetness. Also called swedes, rutabagas are large, orange-fleshed turnips that are sold with a coating of wax to lengthen their shelf life.

Ingredients (serves 6)

2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
3 cloves garlic, thinly sliced
4 teaspoons finely chopped fresh ginger
2 carrots, halved lengthwise and thinly sliced crosswise
4 medium rutabaga (about 6 ounces), peeled, quartered lengthwise, and thinly sliced
1 medium parsnip, halved lengthwise and thinly sliced
4 pound Yukon Gold potatoes, peeled, halved lengthwise, and thinly sliced crosswise
4 pound green cabbage, cut into 4-inch-wide strips
2 tablespoons tomato paste
4 cups Chicken Stock (page 17), or reduced-sodium canned broth
Salt
Freshly ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon sugar
2 tablespoons fresh parsley leaves, for garnish

Additional Information

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m

Instructions

In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, for 3 minutes. Add the carrots, rutabaga, and parsnip, and cook, stirring frequently, until the vegetables are crisp-tender, about 7 minutes.
Stir in the potatoes, cabbage, and tomato paste, stirring to coat. Add the stock and salt to taste and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables are very tender, about 20 minutes. Stir in the lemon juice and sugar, and season with salt and pepper. Serve garnished with parsley leaves

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Simple, delicious, and classic. Each of the 100+ recipes in The Beekman 1802 Heirloom Cookbook have their roots in our families' history, with our own signature tweaks to make them our own. We hope you love our recipes as much as we do, and make them over and over again until they're your own heirlooms.
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by Josh and Brent

Reader Comments

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Donna Tompkins

I had first seen you both on HSN and was pleasantly pleased to see your products. I ordered your your Beautiful large Gift box. Really very nice products.
The Fig Leaf was my first try . Used the body cream and decided to go back and purchase the fig body cream.
We live fairly close to your Farm. (I believe)Millbrook N.Y.
Will be looking on your site for more gifts in the future.
Happy Holidays and a very successful New Year.
Donna Tompkins

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Karen

Hi guys – I noticed that the quantities for Rutabaga, potatoes, and cabbage are all different from the recipe in your cookbook. The book says to use 1/2 of a medium rutabaga, 1/2 pound of potatoes, and 1/2 pound of cabbage.

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Karen

I’ve made this several times – excellent when you have a cold – helps clear your head!

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Christine Stephens

I love this recipe. I can run out and get a little dirty in our tiny garden for two, pulling up those root vegies, and in a half hour it’s simmering on the stove. With this cold snap, it’s perfect, all warm from the ginger, corn biscuits to go with it, and the house smelling like heaven. I have your book, and seeing this reminded me, so I knew what I was making for dinner tonight!

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