Turkey Sausage with Root Vegetables |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I had a delicious stew recipe but rarely prepared it because sausage can be high in fat and sodium, so I substituted low-fat turkey sausage. Now it not only tastes good, it feels goodboth hearty and healthy! Lisa Zeigler-Day of Forest Park, Illinois Ingredients:
1 package (14 ounces) smoked turkey kielbasa, cut into 1/2-inch pieces |
1 medium onion, chopped |
1 cup cubed peeled rutabaga |
1 cup sliced carrots |
1 teaspoon canola oil |
4 cups cubed peeled potatoes |
1 can (14-3/4 ounces) reduced-sodium chicken broth |
1 teaspoon dried thyme |
1/4 teaspoon rubbed sage |
1/4 teaspoon pepper |
1 bay leaf |
1/2 medium head cabbage, cut into 6 wedges |
1 teaspoon king arthur unbleached all-purpose flour |
1 tablespoon water |
1 tablespoon minced fresh parsley |
2 teaspoons cider vinegar |
Directions:
1. In a Dutch oven, cook the sausage, onion, rutabaga and carrots in oil for 5 minutes or until onion is tender. Add the potatoes, broth, thyme, sage, pepper and bay leaf. Bring to a boil. Place cabbage wedges on top. Reduce heat; cover and simmer for 20-25 minutes or until potatoes and cabbage are tender.
2. Carefully remove cabbage to a shallow serving bowl; keep warm. Discard bay leaf. Combine the flour and water until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and vinegar. Spoon over cabbage. Yield: 6 servings.
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