| 8 | 50 | 160 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 45 min | 2 |
| 1 tbsp | Coconut oil (for frying) |
| 454 gm | Rutabaga, Swedish turnip, raw (cubed) |
| 1/4 cup | Vegetable stock/broth |
| 1 tsp | Parsley, dried |
| 1/2 tsp | Paprika |
| 1/2 tsp | Herbes de provence |
| 1/2 tsp | Onion powder |
| 1 tsp | Garlic salt (to taste) |
1. Heat oil in a large pot over medium heat.
2. Add the cubed rutabagas and stir for about a minute.
3. Add in stock, parsley, paprika, Herbs de Provence, onion powder and garlic salt reduce to medium-low, and cover. Cook for about 45 minutes, or until the rutabagas are soft.
Rutabaga is a great source of vitamin C which is a very important antioxidant important for healthy immunity!
Option to serve over organic rice or quinoa.
| Vegetables | 3.0 |
