Recipe courtesy of Graham Kerr

Nonesuch Poele

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  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 2 servings
  • Nutrition Info
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3 teaspoons light olive oil, divided

1 cup chopped sweet onion

1 tablespoon finely diced ginger root

1 rutabaga, cut in 1-inch dice (1 cup)

1 parsnip, cut in 1-inch dice (1/2 cup)

2 carrots, cut in 1-inch dice (1 cup)

1/2 sweet potato, cut in 1-inch dice (1/2 cup)

1 stalk celery, cut in 1-inch dice (1/2 cup)

2 cups low sodium vegetable or chicken stock

8 ounces low fat, extra firm tofu, cut in 1-inch dice (or substitute 8 ounces chicken breast, turkey breast, pork tenderloin, ostrich, bison or other lean meat)

1 sprig fresh rosemary, 4-inches long

16 snow peas, strings removed

8 cherry tomatoes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon arrowroot mixed with 2 tablespoons water

2 tablespoons finely chopped green onion tops

2 tablespoons freshly grated Parmesan

Cayenne pepper, to taste


  1. Heat 2 teaspoons oil in a 10-inch skillet on medium-high. Add the onion and ginger and shallow fry until just browned, about 3 minutes. Toss in the rutabagas, parsnips, carrots and sweet potatoes and continue cooking 4 more minutes. Stir in the celery, stock, tofu and rosemary. Cover and cook at a gentle boil for 10 minutes or until the vegetables are tender. If you are using meat instead of the tofu, shallow fry, on medium-low heat, in a separate pan in the remaining teaspoon of oil until cooked through. It will take about the same amount of time as the vegetables. Add the snow peas and tomatoes to the vegetables and cook for 2 minutes. Season with salt and pepper. Remove the pan from the heat, stir in the arrowroot slurry and return to the heat to thicken. Serve the vegetables in a mound on 2 heated plates. Lay the cooked meat (if you are using it) on top. Spoon the thickened pan juices over the dish and dust well with the chopped onion tops, Parmesan cheese and cayenne.