Nonesuch Poele Recipe

Name: Nonesuch Poele
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Add the onion and ginger and shallow fry until just browned, about 3 minutes.
3
Toss in the rutabagas, parsnips, carrots and sweet potatoes and continue cooking 4 more minutes.
4
Stir in the celery, stock, tofu and rosemary.
5
Cover and cook at a gentle boil for 10 minutes or until the vegetables are tender.
6
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.
7
It will take about the same amount of time as the vegetables.
8
Add the snow peas and tomatoes to the vegetables and cook for 2 minutes.
9
Season with salt and pepper.
10
Remove the pan from the heat, stir in the arrowroot slurry and return to the heat to thicken.
11
Serve the vegetables in a mound on 2 heated plates.
12
Lay the cooked meat (if you are using it) on top.
13
Spoon the thickened pan juices over the dish and dust well with the chopped onion tops, Parmesan cheese and cayenne.
14
Per serving with tofu: 381 calories, 10 gm.
15
fat, 3 gm.
16
saturated fat, 7 percent calories from saturated fat, 57 gm.
17
carbohydrates, 11 gm fiber, 739 mg. sodium Per serving with skinless chicken breast: 483 calories, 13 gm.
18
fat, 3 gm.
19
saturated fat, 6 percent calories from saturated fat, 11 gm fiber, 739 mg. sodium

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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), and more.

Yes, Nonesuch Poele falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nonesuch Poele

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions