If you ever find yourself the owner of a recipe blog one of the first things you will notice is that coming up with recipe names is extremely challenging. Take this recipe for example, I’ve already posted my fair share of winter and fall stews so what now?
My first thought was maybe do something to reference the three root vegetables that form it’s base. Thanks to Seinfeld “Ménage à trois” is in the common parlance of our times so perhaps I could use “trois” in some way (French for three). Nah…too complex and légume is French for vegetable so that would be extremely confusing to any followers of the Slow Carb diet because this recipes doesn’t include any beans. Ok, what about Cubed Root Stew because the vegetables are diced into cubes (approximately) and to take the the cube root of a number means to find a number that takes three multiples of itself to equal it. Nah…too nerdy. Well fine here’s “Triple Root Stew” I’m moving on.
Peel and dice into 1/4 in cubes the rutabaga, carrots, and parsnips. Finely mince the garlic if you do not have a garlic press otherwise use that. Chop the green onions (include both the white and green parts) and store in a separate container for later.
Add a layer of olive oil to a large pot and heat over medium. Add the garlic to the pot once the oil begins heating up and sauté for about 30 seconds until fragrant (do not burn it!). Next add in the cubed root vegetables and stir around to coat everything. If you need to feel free to add in some extra olive oil and turn up the heat to medium high. Continue sautéing for about 10 minutes until the vegetables start to soften. Meanwhile begin browning the sausage in a small frying pan.
Once vegetables begin to soften add the spinach to the pot with 2 cups of water. Continue simmering and add the cooked sausage once it is sufficiently browned. Keep simmering until spinach is wilted and the flavors have merged. Season with salt+black pepper to taste.
Optional: Add finely chopped parsley, hot sauce, and greek yogurt(cheat day) as you see fit.