A confession:
I just got done cooking with beets and rutabagas for the first time in my life.

But a recipe for a root vegetable stew with herbed dumplings convinced me to give it a shot. I admit that I've been heard to say ugly things about beets, and I still believe most of them; I used an heirloom beet known for being very mild and it was perfect. Rutabagas have this amazing flavor that blended nicely with the turkey Italian sausage. My other root that I used was carrot. For greens, I used the greens from the beets along with kale.

I was able to go all-organic on the veggies, and I the turkey Italian sausage was as healthy as something like that is going to be.

I would prefer to use this recipe during a Daddy visit because he loves helping in the kitchen by chopping and peeling, tasks that I find a bit odious. Or, if I have a friend who doesn't mind those things....well, definitely give it a try.

It did take a full hour, maybe even slightly longer, and I was tending to things in the kitchen the entire time. It's not a tricky recipe, but it does require you to have some time that you really won't be interrupted- or not interrupted much.

This concludes today's episode of Cooking with Kittens (they were both good and steered clear of the kitchen for the most part). Other Sunday highlights included the Sunday trifecta of church, skiing, and yoga.

Not a bad way to get ready for the week at all....