|A rustic dinner|
that you'll end up often
craving and making as we do...
Prep: 15 Mins. |
Saute: 30 Mins. |
Roast: 15 Mins.
Posted by Sandra
1 ring of smoked kielbasa, cut into ½” slices
4 potatoes, (2 medium russet, 2 large red) scrubbed, and cut into ¾” inch cubes
1 onion, roughly chopped
¼ head of green cabbage, roughly chopped
16 baby carrots, cut in half
3 large garlic cloves, minced
1 cup low-sodium chicken broth
1 tablespoon wasabi paste (or freshly grated horseradish)
Sea salt and freshly ground pepper, to taste
1/8 teaspoon dried marjoram, rubbed in palm to release herb oils before adding
1 bay leave
1 tablespoon worcestershire
-- Sides of grainy dijon mustard, and savory herb artisan bread for serving
Heat a dutch oven over medium-high heat, and saute the kielbasa, just until lightly caramelized. Add the potatoes, carrots, onions, and garlic, and saute while occasionally stirring for 10 minutes. Add the chicken broth, wasabi paste or horseradish, sea salt and ground pepper to taste, bay leaf, marjoram, and worcestershire. Bring mixture to a boil, and reduce to low, cover, and cook for 15 minutes, while occasionally stirring, just until the potatoes are fork tender.
Meanwhile, preheat the oven to 425 degrees.
Roast, uncovered, in oven for 15 to 20 minutes, until top becomes slightly roasted and carrots are crisp-tender.
Serve with slices of your favorite artisan bread, and a side of grainy dijon mustard for dipping – Enjoy!
Tip: My husband and I like to serve this with Fennel and Raisin Bread that we purchase freshly-baked and warm from the local Breeze In!