TURNIP AND KALE COUNTRY STEW
Turnip and kale country stew is a hearty and rustic dish that celebrates the earthiness of seasonal vegetables. The firm bite of cubed Turnip contrasts beautifully with the tender texture of wilted kale, while a pinch of sage and a single bay leaf infuse the broth with depth and aroma. Ideal for cool weather or a wholesome midweek meal, this stew is light yet filling, vegan-friendly, and packed with fibre and micronutrients. With just a handful of ingredients and one pot, it’s wonderfully easy to prepare, making it a go-to option for those who want maximum flavour with minimal fuss. Whether served alone or alongside a hunk of crusty bread, this comforting bowl is warming, grounding, and nourishing. The balance of greens and root vegetables ensures a satisfying texture and a well-rounded nutritional profile, making this stew a staple for anyone embracing wholesome and plant-based cooking.
RECIPE CATEGORY
Dinner
SERVING SIZE
1 serving
CUISINE
American
PREPARATION/TECHNIQUES
Stew
OCCASION/HOLIDAY
Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Fat, Low/ No Sugar, Wheat / Gluten-Free, Quick & Easy, Kosher
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Turnip And Kale Country Stew:
- ½ cup cubed turnip
- ½ cup chopped kale (tightly packed)
- ¼ cup chopped onion
- 1 cup water or vegetable broth
- 1 bay leaf
- Pinch of dried sage
- Salt and black pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 43.8 kcal
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Carbohydrate: 9.7 g
- Sugar: 4.4 g
- Sodium: 794.5 mg
- Fiber: 2.7 g
- Protein: 1.5 g
- Calcium: 68.5 mg
- Iron: 0.8 mg
- Potassium: 238.9 mg
PREPARATION
These steps are followed for the preparation of Turnip And Kale Country Stew:
- Prep The Vegetables: Dice the Turnip into small cubes, chop the kale finely and finely dice the onion.
- Sauté The Aromatics: In a small saucepan, heat a splash of water or a drop of oil and sauté the chopped onion for 3 to 4 minutes until translucent.
- Add Root Vegetables: Add cubed Turnip and sauté for another 2 minutes to lightly soften.
- Pour In Broth: Add water or vegetable broth to the pan, then stir in sage and drop in the bay leaf.
- Simmer Gently: Cover the pan and simmer on low heat for 10 to 12 minutes until the turnips are fork-tender.
- Add Kale: Stir in the chopped kale and simmer for an additional 5 minutes until the greens are wilted but still vibrant.
- Season To Taste: Remove the bay leaf, then season the stew with salt and black pepper to taste.
- Serve Warm: Pour into a bowl and enjoy hot with an optional garnish of fresh herbs.
PREP TIME
5 minutes
COOKING TIME
17 minutes
TIPS
- Cut Turnip Evenly: Uniformly sized cubes ensure even cooking and better mouthfeel.
- Remove Stems From Kale: Tough kale stems can affect texture; remove them before chopping.
- Use Broth Over Water: Vegetable broth enhances flavour and adds complexity to the dish.
- Don’t Skip The Bay Leaf: It infuses the stew with subtle depth that complements sage and onion.
- Cover During Simmering: This helps soften the vegetables evenly while keeping flavours locked in.
VARIATIONS
- Add Legumes: Include ¼ cup cooked lentils or white beans for added protein and texture.
- Spice It Up: Add a pinch of chilli flakes or smoked paprika for heat and smoky depth.
- Make It Creamy: Stir in a spoonful of oat cream or tahini before serving for a creamy version.
- Root Swap: Replace Turnip with rutabaga or parsnips for a slightly sweeter flavour profile.
- Boost Minerals: Add chopped celery or leeks along with onions for more complexity and nutrients.
PREPPING AND STORAGE
- Refrigerate: Cool and store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 2 months in freezer-safe containers.
- Reheat: Reheat gently on the hob, adding a splash of broth if needed to adjust consistency.
- Meal Prep Tip: Double the recipe and portion into jars or containers for lunch or dinner on busy days.