4 tbsp butter 1/2 cup onion, chopped (from last week) 2 cloves of garlic, minced (from last week) 1 tsp ground nutmeg 2 tsp kosher salt 1 Veggie Box rutabaga, peeled and cut into 1" cubes 1 pound carrots, cut into 1.5" pieces 1 pound turnips or daikon radishes, cut into 1.5" pieces 2 bay leaves 12 sprigs fresh thyme, leaves only (2 tsp thyme leaves) 3¼ cups vegetable, beef, or chicken stock (reserve ¼ cup cold broth to mix with cornstarch) 2 tbsp corn starch 2 cups rough chopped greens (Veggie Box kale) freshly ground pepper 1/2 cup heavy cream

Heat butter in soup pot or Dutch oven over medium heat for 5-8 minutes, or until the butter has browned slightly and emits a nutty aroma. Add onion, nutmeg, and 2 tsp kosher salt. Stir to coat the onions. Turn up heat to medium-high. Cook 8-10 minutes, stirring occasionally, until onions are fragrant and beginning to brown. Add rutabaga, carrots, turnips or radishes, bay leaves, and thyme. Stir to coat. Cook over medium-high heat for 8-10 minutes, or until veggies begin to soften slightly. Add stock and cover to bring to boil. Lower heat to keep stew at a simmer, and cook for 10 minutes or until vegetables are at your preferred tenderness. Stir together corn starch and reserved ¼ cup cold broth. Slowly add to hot stew, stirring thoroughly to combine. Continue to cook for 5 minutes, or until cornstarch activates and stew thickens slightly. Add chopped greens. Cook 1-2 minutes until wilted. Turn off heat. Taste. Add salt if needed. Add freshly ground black pepper. Stir in cream and serve.