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~~Creamy Sausage Stew~~
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8 medium Turnips, cut into 1-inch cubes (about 4 cups) (I par-boil)
2 large onions, quartered
1 large green bell pepper, cut in 1-inch pieces
1 large red bell pepper, cut in 1-inch pieces
2 ribs celery, cut in 1-inch slices
1 1/2 to 2 pounds smoked sausage, cut 1-inch slices
1/4 cup olive oil
2 tablespoon dried basil
1 teaspoons salt, or to taste
1 teaspoon pepper
1 pint heavy cream
1-2 Tbsp Xanthum Gum to thicken (found at health food stores)
Place turnips in a 5-qt. roasting pan or oven-safe Dutch oven. Add onions,
peppers, celery, and sausage; toss gently. Combine oil, basil, salt and
pepper. Pour over the meat and vegetables; toss well. Cover and bake at 350
degrees for 45 minutes; stir. Add the cream; cover and bake for about 30
minutes longer or until the Turnips are tender. With a slotted spoon remove
all meat and vegetables. Bring broth to a low boil and shake in Xanthum gum
while whisking briskly, stirring until thickened.
Serves 8 to 10
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