Low Carb Sausage and Rutabaga Stew Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.9/5
(2035 reviews)
Low Carb Sausage and Rutabaga Stew
Zylo Recipes

Description

Imagine a comforting stew, its rich aroma filling your kitchen, promising warmth and satisfaction. This hearty creation is designed to nourish and delight, perfect for those evenings when only a substantial and flavorful meal will do. Chunks of savory pork sausage form the foundation, lending a depth of meaty goodness to every spoonful.

These aren't just any sausages; they're carefully selected to provide the perfect balance of fat and flavor, ensuring a truly indulgent experience. Complementing the sausage are diced root vegetables, offering a subtle sweetness and a satisfying bite. These golden gems soften beautifully as they simmer, absorbing the surrounding flavors and contributing a gentle earthiness to the overall profile.

Tender broccoli florets add a touch of vibrant green, their delicate texture providing a delightful contrast to the heartier elements of the stew. Each bite offers a burst of freshness, balancing the richness of the sausage and root vegetables. The broth, a deeply flavorful chicken stock, is infused with aromatic rosemary, its piney notes weaving through the other ingredients, creating a symphony of scents and tastes.

A splash of balsamic vinegar adds a touch of acidity, brightening the flavors and providing a welcome tang. A hint of sweet tomato rounds out the composition, adding depth and complexity. This stew is a celebration of simple, wholesome ingredients, transformed into something truly special through careful preparation and attention to detail.

Serve it as is, allowing the robust flavors to speak for themselves, or consider pairing it with a bed of fluffy cauliflower rice to soak up every last drop of the delicious broth. Alternatively, a fresh, crisp salad provides a refreshing counterpoint to the stew's richness. This versatile dish is sure to become a staple in your rotation, a comforting and satisfying meal that's perfect for any occasion.

Preparation Time

Prep Time
15 min
Cook Time
50 min
Total Time
1 h 5 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g

P
Protein
30 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 100 mg
Sodium 800 mg
Potassium 600 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Red dot blinking
Live ! Download now on Android !

Ingredients

    1.
    Breakfast sausage, pork
    Breakfast sausage, pork
    4 link - each 0.7 ounce
    2.
    Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
    3.
    Rosemary
    Rosemary
    2 sprigs
    4.
    Rutabaga, cooked
    Rutabaga, cooked
    1.25 cup
    5.
    Chicken broth, bouillon or consomme, homemade
    Chicken broth, bouillon or consomme, homemade
    1.25 cup
    6.
    Balsamic vinegar
    Balsamic vinegar
    1 tbsp
    7.
    Tomato paste
    Tomato paste
    1 tbsp
    8.
    Broccoli Florets Raw
    Broccoli Florets Raw
    0.75 cup flowerets
    9.
    Garlic
    Garlic
    1 clove
    10.
    Onion, white, yellow or red, raw
    Onion, white, yellow or red, raw
    1 tbsp

Instructions

    1.
    Heat a tablespoon of oil in a large saucepan or Dutch oven over medium heat. Add the sausages and cook until browned on all sides. Remove the sausages and set aside.
    2.
    Finely dice the onion and thinly slice the garlic. Add the onion to the saucepan and sauté until tender. Add the garlic and cook for another minute until fragrant.
    3.
    Dice the rutabaga into half-inch cubes. Add another tablespoon of oil to the saucepan, add the rutabaga, and cook for 3-4 minutes until slightly softened.
    4.
    Add the tomato paste and balsamic vinegar to the pan. Stir well to combine. Pour in the chicken stock, bring to a boil, and then reduce to a simmer.
    5.
    Return the sausages to the saucepan along with the fresh rosemary. Cover loosely and simmer for 20 minutes, stirring occasionally.
    6.
    Add the broccoli florets to the saucepan. Cover loosely and cook for 10 minutes more until the broccoli is tender and the sauce has reduced. Remove the rosemary sprigs before serving.