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Hosting a party where everyone created their custom Low Carb Sausage and Rutabaga Stew was a huge success! My husband Mark, and our kids Emily and Ethan, were all excited to try out different variations of the recipe. We had a blast chopping vegetables, cooking the sausage, and simmering the stew. It was so much fun to see everyone’s creativity shine through as they added their own special ingredients. Not only was the stew delicious, but it was also healthy and packed with nutrients. The party was a hit, and we all left feeling happy and satisfied. Can’t wait to do it again!
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Origins of Low Carb Sausage and Rutabaga Stew:
The Low Carb Sausage and Rutabaga Stew recipe is believed to have originated in Northern Europe, where rutabagas are a common vegetable in traditional cuisine. This hearty stew was likely created as a way to make use of seasonal ingredients and provide a warm, comforting meal during cold winter months.
Best Time to enjoy Low Carb Sausage and Rutabaga Stew:
This stew is perfect for the fall and winter seasons when rutabagas are in season and readily available. It is a great dish to enjoy on a chilly evening, providing both warmth and nourishment. In some cultures, this stew may be a traditional holiday dish, enjoyed with family and friends.
Perfect Food Pairings with Low Carb Sausage and Rutabaga Stew:
This stew pairs well with a side of crusty bread or a simple green salad. For a low carb or ketogenic option, serve it with cauliflower rice or a side of sautéed greens. A glass of red wine or a hearty ale can complement the rich flavors of the sausage and rutabaga.
Tips and Tricks to prepare Low Carb Sausage and Rutabaga Stew:
– Use high-quality sausage for the best flavor in the stew.
– Feel free to add in other vegetables such as carrots or celery for added nutrients.
– For a thicker stew, mix a tablespoon of almond flour or coconut flour into the broth.
– Make a big batch and freeze leftovers for a quick and easy meal option.
Let’s get Started!
Now that you have learned about the origins, best time to enjoy, food pairings, and tips for preparing Low Carb Sausage and Rutabaga Stew, it’s time to get cooking! Embrace the flavors of this comforting dish and enjoy a delicious and satisfying meal that fits into your low carb lifestyle. Bon appétit!
Ingredients
- Breakfast sausage, pork ()
- Extra virgin olive oil ()
- Rosemary ()
- Rutabaga, cooked ()
- Chicken broth, bouillon or consomme, homemade ()
- Balsamic vinegar ()
- Tomato paste ()
- Broccoli Florets Raw ()
- Garlic ()
- Onion, white, yellow or red, raw ()
Instructions
- Heat a tablespoon of the oil in a large saucepan/Dutch oven over a medium heat. Add the sausages. Cook the sausages until browned all over. Remove the sausages from the pan with a slotted spoon and set to one side.
- Finely dice the onion and thinly slice the garlic. Add the onion to the saucepan used to cook the sausages. Sweat gently for a few minutes until tender. Then, add the garlic and cook for a minute more.
- Dice the rutabaga into half inch cubes. Add another tablespoon of oil to the saucepan. Add the rutabaga cubes and cook for 3-4 minutes to soften.
- Add the tomato paste and balsamic vinegar to the pan. Stir well to combine. Add the chicken stock and bring to a boil, then reduce to a simmer.
- Return the sausages to the saucepan along with the fresh rosemary. Cover the pan loosely and simmer for 20 minutes, stirring occasionally.
- Add the broccoli florets to the saucepan. Loosely cover and cook for 10 minutes more. The sauce should be reduced right down. Remove the rosemary sprigs before serving.
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Nutrients
Protein: 12g
Fat: 32g
Total Carbs: 13g
Net Carbs: 10g
Calories: 387 KCal
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