Winter vegetarian: turnip and potato stew with Brussels sprouts

I love vegetables . That's a fact, but I have to find out more and more, that there are a lot of - even native - vegetables that I have never processed myself. Mostly because I just did not have any ideas. Last year, I rediscovered the Swiss Chard and made completely different but delicious vegetarian recipes. Since then he is clearly one of my favorite vegetables. How could I live without chard? Little by little, I discover new and tasty things.
Christmas I first dealt with parsnips and served a delicious parsnip cream soup , Tasty top, the parsnip sure to go back into my pot.
Nevertheless, there are a few more things that I really want to try. These include the good old salsify and the parsley root . For both, I already have a few ideas that I want to implement this winter. And since winter is just starting to feel like it, I should be able to do that too.
 a rutabaga that is later turned into stew
Another vegetable that I have never done anything with myself is But now landed in my pot: The rutabaga (or Wruke, turnip, butterbee or Erdkohlrabi, if someone is more familiar).
Although she looks a bit bulky and shriveled, find I still look pretty. This mix of beige and purple is really good on her.
I remember that my best friend used to have clear soups with turnip paste earlier in the day, and that was always delicious.
So I had to run it myself.
The result is a true winter delight in the form of a stew of turnips, potatoes, carrots and brussels sprouts.
What could be better for Franzi's event in the vegetable shelf? " Winter vegetarian "fit? Here's the recipe for a pot of good luck:
Turnip Potato Stew with Brussels Sprouts
for 4 servings
1 onion
1 garlic clove
1 small rutabaga, approx. 900 g
700 g firm-cooking potatoes
2 medium-sized Carrots
homemade vegetable broth from dried soup vegetables
300 g brussels sprouts
1 balsamic bianco or white wine vinegar
sunflower or rapeseed oil
Marjoram, dried
Salt, pepper
Sour cream to serve
Slightly oil in a large saucepan on medium Heat the temperature.
Peel the onion and garlic, finely chop and sauté.
Peel the rutabaga and cut into cubes about 1.5 x 1.5 cm in size. Sauté.
Peel potatoes and carrots, cut potatoes into cubes, sliced ​​carrots and add to the pot. Fry well all around.
Homemade broth in approx.Possibly. Add some nutmeg.
It's warm and just right for cold days.
However, I've found that the combination of rutabaga and carrot is too sweet for me, despite the vinegar.
Possibly. Next time, instead of the carrot, I would add another root vegetable, such as Use parsnip or parsley root.
I could also imagine leek rings in a stew.