Contributed by Recipe adapted from “Low-Carb-Recipes” at www.low-carb-recipes.ws

Ingredients

4 C Textured Vegetable Protein (TVP) (found at most Health Food Stores)
2 C Water
2 C Dry red wine
2 medium Onions, peeled and chopped
¼ C Vegetable stock
4 Carrots, peeled and cut into 3-inch lengths
3 Rutabagas (about 3 lb)
4 Potatoes (about 1 3/4 lb)
½ C Hot milk, or as needed
¼ tsp Rosemary
Salt and freshly ground pepper

Instructions

In a large pot, bring water and wine to a boil and add textured vegetable protein (TVP). Reduce heat and stir until softened, then remove from heat. In a medium pan, add onions and cook until slightly softened, about 5 minutes. Add stock, carrots, and cooked onions and cook, uncovered.

Peel rutabagas and potatoes and cut into large chunks. Place in a saucepan and cover amply with cold salted water. Bring to a boil and simmer until tender. Drain and return to hot saucepan to dry for a few minutes. Mash rutabagas and potatoes and add enough hot milk to make a creamy puree. Season to taste with salt and pepper and stir in rosemary. Heat oven to 350°F. Place stew into a deep 2-quart baking dish. Top with rutabaga and potato puree. Bake for 1 hour, or until the top is brown and crusty.

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