Serves 6 to 8
When the weather forecast starts mocking you with single digits, this stew hits all the right notes. Three degrees is simply not enough degrees! Brrrr.
Somehow there was not a single rutabaga recipe on the site! I don’t know how that happened because rutabaga is basically my spirit vegetable. With all it’s purpleness and earthiness and intensity. It’s like a wizened turnip. But if you can’t find any, turnips or parsnips would be great here, too.
Although you typically find rutabaga in European cooking, I love the combination of rooty veggies and Asian flavors. Here the rutabaga gives a great balance to the stew; naturally sweet from the coconut and the carrot, with contrasting lime notes and laced through and through with ginger. The seared Brussel sprouts add extra wintery goodness as well as a fun texture. Chickpeas round the whole thing out (no pun intended) (because chickpeas are round.)
So when life gives you three degrees, make this stew! Serve with some jasmine rice and warm up your life.
Notes
~My brussel sprouts were little so I just halved them. If yours are on the bigger side, quarter them instead.
~The easiest way I’ve found to peel a rutabaga is with your chef’s knife. Place the rutabaga on your cutting board and gently slice away the waxy skin starting from top to bottom.
Ingredients
1 large yellow onion, thinly sliced
1 lb Brussel sprouts, quartered [see note above]
1/2 teaspoon red pepper flakes (or more to taste)
2 cloves garlic, minced
2 heaping tablespoon fresh minced ginger
3/4 lb rutabaga, peeled and diced (1/2 inch)
1 cup sliced carrots
4 cups vegetable broth
1 15 oz can chickpeas, rinsed and drained (1 1/2 cups)
1 5.5 ounce can coconut milk (about 1/2 a cup)
Juice of one lime
Zest of 1/2 lime
Salt to tasteFresh cilantro for garnish (optional)
Jasmine rice for serving
Directions
Add coconut milk and lime juice, and taste for salt. Heat through, and serve with cilantro and extra red pepper flakes or Sriracha if you like.
YUM !!! 😀
This looks so good – making tomorrow I love swede! (Sorry, rutabaga)
I heart rutabagas!!
This was perfect after a 17 mile run at -20F. Thank you!! I’ve never put chickpeas in soup. Why???
I am making this as soon as possible!
So, rutabaga = swede turnips? Thanks Debbie!
I want to make this right now! I’ve been meaning to try a rutabaga recipe.
making it right now. so far it tastes awesome although I didnt cut the rutabagas small enough so it is taking a iitle longer
Im from omaha but have been living in Boulder for the past 6 years, Glad to support a fellow homey.
Isa, all of your recipes look and sound amazing. My stomach literally just growled while I was reading this recipe. Sadly, all I have to eat is one slice of Tofurky pizza 🙁 Gotta go grocery shopping and make this soup!!!
Isa Does It rutabaga style! Thank you!
This sounds great, looks delish and I can’t wait to try it. Is it 1/2 cup coconut milk or 2/3’s of a cup? (I’ve never seen the small 5.5 oz cans here in the Boston area.)
Oh my goodness, I wish I had some of this soup right now! I love rutabaga and brussel sprouts..and coconut milk…yum! Perfect!
Look at this fucking coconut milk root vegetable love connection! http://instagram.com/p/hpsZ9Xx3MW/
This is so next on my list.
I made this tonight following the recipe exactly. It was AH-mazing. Thank you!
I’ve never had rutabaga to the best of my knowledge, but, well… If I hate parsnips and turnips, is there any chance I’m going to like rutabaga?
Haha, I doubt it!
Every ingredient present in the fridge and pantry. Rutabaga are small but we are very proud to say they grew in our own (now frozen) garden. Here we go ! Thanks, Isa.
Mmmm…Sriacha! Good on top of anything! What a beautiful and hearty meal this is!
I don’t have rutabaga or brussel sprouts. What can I use instead? I have cauliflower, spinach, potato…will that be ok?
Cauliflower and potato sound good! But cauli is much more fragile than brussels, so skip the searing step, I’d say.
@misslynx…try it! Here in England they are swedes…we eat them often mashed with carrots…I don’t like turnips but love swede…They aren’t as sweet as parsnips…but if you like carrots you may like? Even if I don’t like an ingredient then with Isa’s recipes I do! It’s only since getting all of Isa’s cookbooks that I could even entertain tofu. (
Terrific! My skeptical husband loved it. We two oinkers were able to finish the entire soup in one meal. He should have known – one can always trust an Isa recipe.
I made this last night without the rutabaga and it was awesome! The broth was incredible.
I don’t have the words to express how good this is! The unusual combination of ingredients blends into a powerhouse of flavor. It’s delicate, yet hearty. This is definitely a recipe that I will be making again and again. Thank you!
This is my new favorite wintery recipe! I am all over the root veggies and cabbages this season, so a creative recipe like this is right up my alley (second favorite is the root veggie dal in AFR). Please invent more of these 🙂
Loved this! Not sure if I’ve ever had a rutabaga before, but it was awesome and now I want more! I did dump a whole can of light oconut milk in here because I didn’t want to waste it (couldn’t find those little cans you mentioned–I’m jealous, they sound perfect!). Turned out great. Perfect for a snowy evening after an extra long commute home!
Thanks again for a delicious meal. I loved all the different flavours. Such a great taste-experience. Spendid!
Please, sir, I want some more!
Holy guacamole this recipe is delicious. I made it last Saturday and I am still eating it (and it is still as delicious as it was Saturday). Keep on giving love to those Brussels Sprouts!
We made this soup tonight and it was delicious!!
Mmm, looks so good!
One question: is it 2/3 of a cup of coconut milk or 1/2? The recipe notes say 2/3 but the ingredients list 1/2.
I just made this, it tasted great! I don’t like some of the ingredients, but together it was very nice 🙂
Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back” 🙂 Thanks again!
Made this recipe for dinner tonight. It was delicious! I followed the recipe exactly and it turned out very well. Thanks for sharing!
Made this last Sunday and it was incredible! Thanks Isa.
When my husband asked me what I was making for lunch today, he instantly frowned. He HATES ginger, rutabaga and isn’t very find of Brussels sprouts either. All things I personally love. As he was hesitating to bring his spoon to his mouth he said, “is this a Isa recipe?” I said, “yes..” He took a spoonful and low and behold he loved it. He ate two bowls, I ate two bowls, my mother who is the pickiest person in the world ate a full bowl. The moral of the story… Try things even if you don’t like them, if Isa created the recipe, it doesn’t matter what’s in there… it’s damn good. Thank you!!!
Made this the other day and it’s delicious. However, it is a lot for me alone! Do you think it would freeze well? Thanks!
Thanks for this amazing recipe, Isa!! Except for the use of olive oil, I’ve followed your instructions strictly and the result has been delicious. So you’ve won a new fan in Spain
Hah, haven’t been back to check the PKK site for a while – great to see that things are cooking! Can’t wait to get the new cookbook 🙂
I made something remarkably similar using the beloved kålrot (cabbage root = rutabaga) a couple of weeks ago, as a sauce served over stirfried noodles (linguini) (it was what I had in the cupboard). I also used lemon as that was what I had.
It looks even better as a soup, nom-nom!
As a sidenote we actually boil kålrot, carrot and potatoes and make a tradtional mash – rotmos (mashed roots) unvegans add milk and butter, I used olive oil and a heaped spoon of soy flour. Salt and pepper to taste. Serve with christmas lentil burgers or broiled tempeh, cranberry jam and brussel sprouts 🙂
This was absolutely delicious and perfect for a cold night! Thank you for such a creative recipe—mmm, rutabagas and Brussels.
Can’t wait to make it tonight!
Hi,
Can I just tell you that I made this and it was “delicious” seriously! My husband has gone vegan in an effort to suppress his RA. I struggled with finding suitable dishes until I found your site. Thank God for you. This is wonderful!! Was easy and is fabulous.
Thanks so much for sharing your gifts with us.
This, along with every recipe I have ever made of yours, was fabulous! I just wish you posted nutritional info for us weight watchers 🙂
Blizzad blowing, 14 degrees, and this was just perfect for tonight in southeastern Massachusetts. You put the lime in the coconut, you drink ’em both together, Put the lime in the coconut, then you feel better… Thanks, Isa! I do feel better.
This looks delicious!
Thanks, Isa!
What should I pair this with if I want to make an appetizer or side of sorts?
This looks delicious!
Thanks, Isa!
What should I pair this with if I want to make an appetizer or side of sorts?
(I own all of your cook books, so I’m sure there are plenty of recipes I could use with this one.. I am just always scared I won’t pair recipes well.)
What about the red curry spring rolls (on the blog.) Or even the zucchini noodle salad with peanut sauce!
I really wanted to make this with rutabaga because I’ve never cooked with it..but alas I found some cubed butternut squash on sale begging me to buy it, so I subbed that. Also added half a block of tempeh crumbled up- so delicious to get me through this awful polar vortex!!
Delicious! Would be the perfect meal to change minds about Brussels sprouts.
I have made this recipe three or four times now. It’s the perfect winter staple meal – delicious, cheap, easy and quick to make, and all the ingredients are easy to get. I’ve never been a huge fan of brussel sprouts but this recipe has changed my mind 🙂
I roasted the brussel sprouts in the oven, on a pan with olive oil and added them at the end. Super yummy.
I look forward to trying this. The only time I ever ate rutabagas was as a child – my grandmother boiled them and I hated them. I hope I like them in this setting!
This is another one of those more-than-the-sum-of-its-parts recipes. Trust Isa to take stodgy sprouts and swedes and make them glamorous. This dish provides a good reason for cold weather.
By the way, am I the only one to have thought of freezing leftover coconut milk by the tablespoon portion in ice cube trays?