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Ratatouille l'hiver
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Ratatouille d'Hiver

Root vegetables and greens are stewed in a nourishing broth for a soul-warming winter take on an old French classic.
Prep Time30 minutes
Cook Time6 hours
Course: Main Course
Cuisine: American
Keyword: beetroot, braised, celeriac, d'hiver, french inspired, hiver, l'hiver, onions, ratatouille, root vegetables, rutabaga, slow-cook, soup, stew, turnips, vegetables, winter
Servings: 12
Author: Heather
Cost: 10

Equipment

  • cocotte, dutch oven, or braising pan with lid

Ingredients

  • 4 T olive oil
  • 4 rounded cups kale chopped
  • 1 large turnip
  • 1 large rutabaga
  • 1 large celeriac
  • 1 large yellow onion white or sweet onion would be equally good
  • 1 large golden beet
  • 1 t salt
  • 1 t pepper
  • 1 T turmeric
  • 2 T herbs de provence
  • 2 cloves garlic cloves finely minced or crushed
  • 1 c white grape juice or white wine
  • 4 c vegetable or chicken stock
  • 3 c water
  • 4 oz guyere shavings for garnish, optional

Instructions

  • Preheat oven to 250F
  • Coat the bottom of your pan with olive oil
  • Add chopped kale as base layer
  • Chop onions and root vegetables into desired bite sized chunks, layer into pan
  • Sprinkle seasonings and garlic
  • Pour all liquid on top
  • Cover pan and place in oven
  • Stir vegetables every 2 hours as needed until they are fork tender.
  • Can be served as a stew, with garlic bread or hearty sourdough, or even over rice.