Ingredients
- 1½ cups chopped rutabaga
- 1½ cups chopped turnips
- 1½ cups chopped parsnips
- 1½ cups chopped carrots
- 3 tablespoons olive oil (divided)
- salt and pepper
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon dried marjoram
- 2 bay leaves
- 1½ cups baby red potatoes, cut to bite siz)
- 1 (28-ounce) can petite diced tomatoes
- 4 cups chicken stock
- 2 cups chopped turnip greens*
Preparation
Preheat oven to 450°F.
Peel and chop rutabaga, turnips, parsnips, and carrots into bitesize pieces. Mix cut vegetables with 2 tablespoons olive oil and 1 teaspoon salt and ½ teaspoon pepper. Arrange in a single layer on a sheet pan. Roast in the oven for 20–25 minutes, until veggies are lightly browned on bottom.
While vegetables are in the oven, dice 1 cup onion and sauté in a Dutch oven until onions start to become translucent. Add minced garlic and herbs and continue to cook for about 2 minutes. Next, add bite-sized cut potatoes, canned tomatoes, and chicken stock. Bring mixture to a boil.
Remove vegetables from oven and add to pot. Add chopped turnip greens, 2 teaspoons salt, ½ teaspoon pepper, and stir. Reduce oven temperature to 375°. Bake covered for 30 minutes. Serve with rustic bread.
* If turnip greens are not available, kale or chard would be a good substitute.
