This wonderful family favorite no-fry eggplant parmesan is made with breaded eggplant slices that are baked, then piled with tons of cheese and sauce.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 5 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 15 |
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds chicken, diced
- 4 rutabagas, peeled and diced
- 4 medium beets, peeled and diced
- 4 carrots, diced
- 3 stalks celery, diced
- 1 red onion, diced
- water, or to cover
Instructions
- Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes.
- Add rutabagas, beets, carrots, celery, and onion to the pot.
- Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetables submerged.
Nutrition Facts
| Calories | 111 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 0 g |
| Sodium | 80 mg |
| Sugars | 9 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t get this recipe. I followed the instructions to the letter and all I ended up with is a bunch of boiled vegetables. The water never thickened and it simply doesn’t have the consistency of a stew. It’s almost like an April fools recipe in October
This recipe was a good base, but without changes exceedingly bland. I included only one large beet and added thyme based on the other reviewers. Also used veg broth instead of water. I cooked in the crock pot which should not negatively impact anything. I added 3 kinds of pepper – black, white and Aleppo red. Added 2-3 Tablespoons Victoria Gourmet Tuscan Seasoning and tossed shredded parm on top. Finally .. yum for me. My bf still felt it was not enough chicken relative to veggies.
Made this with a slight variation- used leftover turkey meat and some vegetable stock (rest was water), along with minced garlic, rosemary, thyme, salt, and a little garlic powder. The beets I used came bunched, so towards the end I added the beet greens chopped up. Came out tasting delicious and had a beautiful color to it. Very filling and nutritious!
Made this yesterday and loved it. I swapped vegetable broth for the water and it was very flavorful! Added a little salt to taste as well.
I used pork stew meat instead of chicken, and added celery, rutabega, celery, onion, conecuh sausage, and chicken broth to simmer it in Seasoned with bay leaves, basil, thyme, garlic black and white pepper. I made a roux for the stew pot and cooked it about four hours
Dry different. My family really liked it.
I didn’t have rutabaga, and celery so I skipped that. Used chicken wings. I added spices: bay leaf, thyme, salt, celery seed, and less( not so soupy) chicken stock instead of water. Added parsnips too. DL
To start with, it’s way too sweet. Maybe cut it down to one beet. But I did like the earthy flavor and I did have to add salt and bay leaves. To cut some of the sweet flavor I added chili paste – which made it a bit more savory and took care of some of the swwetness.
The stew was very sweet! And after simmering for 3 hours was nothing more than chicken shreds and rutabaga. Calorie count is great but nothing special other than that. Would not make again but did remind me that I love rutabaga. BTW>>>>> it may not have turned red but it was a very “bright orange”.
It’s snowing here. I had rutabagas I wanted cook and found this recipe. I didn’t beets, but I had everything else. I made this and some cornbread. Wonderful!
This recipe was an A+! I did a few modifications only based on what I had or didn’t have but just the chicken rutabaga combo concept here is a great base. I didn’t have beets or carrots but I did add sweet potatos, mushrooms, and chopped kale. It really made for a hearty stew. Per some other reviews I added a bay leaf and I added a dash of herbes de provence. I would absolutely make this again, delicious!
This stew is delicious and unique. I rarely give 5 stars (don’t like grade inflation), but this recipe deserves it. Used beef and added bay leaf and salt as recommended by other reviewers. Thanks for sharing it!
Ok, I really can’t say enough good things about this! The reason I chose to make this is I love rutabaga, and I wanted some new ways to prepare it. Plus this recipe sounded interesting and unlike any stew I had made. Sold! I thought for sure this stew would end up bright red, but surprise! It didn’t! The color actually kept getting lighter the longer it cooked and the beets turned a light color. I made this exactly as written, except I added a couple bay leaves like the other reviewer suggested because I was afraid this would be bland. My only suggestion is to add some salt to taste. It was really necessary to bring out all the lovely vegetable flavors in this stew. It’s VERY healthy and I don’t feel guilty about having two servings. The best part – it’s even better the next day! Keeper!!! Thanks for the great recipe BTheGusto!
Absolutely LOVED IT! I added one bay leaf and little bit of dried thyme……Delicious! Thanks for sharing your mom’s recipe. Perfect for a cold winter day, the stove heat helped keep the house warm and lovely aroma.