We love unpacking our bin and finding new, in-season veggies. Last week I discovered that the flavor combo of local Italian sausage and locally grown Fall veggies will knock your socks off! This stew is super easy to throw together, and makes great leftovers. You might even want to eat it every day for a week, it’s that good! Great for weekday lunches, or frozen for a quick meal later in the month.
This was the first time I’ve made this stew with white turnips, and now I can’t imagine stew without it! Mmm, they’re yummy!
3 white turnips, scrubbed, tops removed, sliced
3 small-medium sweet potatoes, scrubbed and cut into 1 in. chunks
1/2 head cabbage, chopped
1 bunch kale, rinsed and chopped
2/3 lb. sweet local Italian sausage, crumbled and cooked (or crumbled soy protien)
4 bay leaves
2 t. dried oregano (less if fresh)
2 t. salt
2 t. garlic powder
1 t. black pepper
32 oz. organic chicken or veggie stock
4 c. water
3 T. balsamic vinegar
1. Combine all ingredients except kale and sausage in a large slow cooker and cook on high for 6-8 hrs. (or 1-2 hrs. stovetop).
2. Add cooked sausage and chopped kale during last 10-20 min. of cooking. Also add more stock and/or water if needed.
3. Serve with warm, crusty baguette!