Low Carb Sausage and Rutabaga Stew
This tasty Keto stew is packed with fats, flavor, and low carb veggies. Our easy Keto dinner recipe is prepared with pork sausages, diced rutabaga, broccoli florets, chicken stock, aromatic rosemary, a splash of balsamic vinegar, and a hint of sweet tomato. Perfect for cold nights when you fancy a hearty and warming meal.
How to Make It
Step 1
Heat a tablespoon of the oil in a large saucepan/Dutch oven over a medium heat. Add the sausages. Cook the sausages until browned all over. Remove the sausages from the pan with a slotted spoon and set to one side.
Step 2
Finely dice the onion and thinly slice the garlic. Add the onion to the saucepan used to cook the sausages. Sweat gently for a few minutes until tender. Then, add the garlic and cook for a minute more.
Step 3
Dice the rutabaga into half inch cubes. Add another tablespoon of oil to the saucepan. Add the rutabaga cubes and cook for 3-4 minutes to soften.
Step 4
Add the tomato paste and balsamic vinegar to the pan. Stir well to combine. Add the chicken stock and bring to a boil, then reduce to a simmer.
Step 5
Return the sausages to the saucepan along with the fresh rosemary. Cover the pan loosely and simmer for 20 minutes, stirring occasionally.
Step 6
Add the broccoli florets to the saucepan. Loosely cover and cook for 10 minutes more. The sauce should be reduced right down. Remove the rosemary sprigs before serving.
Ingredients
- Breakfast sausage, pork
4 link – each 0.7 ounce
- Extra virgin olive oil
2 tbsp
- Rosemary
2 sprigs
- Rutabaga, cooked
1.25 cup
- Chicken broth, bouillon or consomme, homemade
1.25 cup
- Balsamic vinegar
1 tbsp
- Tomato paste
1 tbsp
- Broccoli Florets Raw
0.75 cup flowerets
- Garlic
1 clove
- Onion, white, yellow or red, raw
1 tbsp