Alice Lee sent in a recipe that she created last night. It looks great and I can’t wait to make it. Keep the recipes coming.
-Amy Hetager, CSA blogger
FROM ALICE LEE:
I’m expanding my horizons! I never used rutabaga before. I used the half one yesterday in this recipe I made up myself. Cheers, Alice
Winter Stew with Rutabaga and Green Chiles
1lb beef stew meat
1 large onion peeled and cut
8 garlic cloves peeled and left whole
1 lb rutabaga chopped intro bites size pieces
3 large carrots, cut into fours
4 medium potatoes, cut into bite size pieces
20 small whole mushrooms
1 T or 1 cube beef bouillon or vegetable bouillon
1 bottle red wine (Charles Shaw works well)
Hatch green chiles(as hot as you want to make it)
2 C or more water (to cover all before baking)
salt and pepper
1C ww flour
½ cup olive oil
Directions: Put flour in plastic bag, add salt and pepper to taste, cover stew meat in flour and seasoning mix. Brown meat in olive oil on top of stove, turning once to brown evenly, in large cast iron Dutch oven , make sure it has a close fitting lid.
Add vegetables and chiles already cut and prepared.
Put liquid ingredients in, making sure to cover all vegetables.
Put lid on and bake in 350 oven for 90 minutes, until vegetables and meat are done.
Serve with homemade baking powder biscuits.