Inspired by PerkinsGoodEarthFarm.com

4 tbsp butter
1 large or 2 small Veggie Box onions, chopped
1 tsp ground nutmeg
2 tsp kosher salt (add more in step 7 if needed)
1 medium or 2 small Veggie Box rutabaga (full share), peeled and cut into 1" pieces
1lb Veggie Box potatoes (not quite a full share), cut into 1.5" pieces
1lb Veggie Box turnips (not quite a full share), cut into 1.5" pieces
2 bay leaves
12 sprigs fresh thyme, leaves only (2 tsp thyme leaves)
3 ¼ cups vegetable, beef, or chicken stock (reserve ¼ cup cold broth to mix with cornstarch)
2 tbsp corn starch
Full share Veggie Box kale, stems removed and leaves rough chopped
freshly ground pepper
1/2 cup heavy cream

4 tbsp butter 1 large or 2 small Veggie Box onions, chopped 1 tsp ground nutmeg 2 tsp kosher salt (add more in step 7 if needed) 1 medium or 2 small Veggie Box rutabaga (full share), peeled and cut into 1" pieces 1 lb Veggie Box potatoes (not quite a full share), cut into 1.5" pieces 1 lb Veggie Box turnips (not quite a full share), cut into 1.5" pieces 2 bay leaves 12 sprigs fresh thyme, leaves only (2 tsp thyme leaves) 3 ¼ cups vegetable, beef, or chicken stock (reserve ¼ cup cold broth to mix with cornstarch) 2 tbsp corn starch 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, potatoes, turnips, 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.