This variation on classic Gluten-Free, Dairy-Free Creamy Coconut and Root Vegetable Stew can be made with salmon, if fish is tolerated, or with tofu. Turnips, rutabaga and sweet potato replace the traditional white potatoes, delivering higher nutritional value and flavor. Serve warm with a loaf of gluten-free bread.
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 medium fennel bulb, halved, cored and diced
1 teaspoon salt, divided
1 medium turnip, peeled and diced
1 medium rutabaga, peeled and diced
1 medium sweet potato, peeled and diced
1½ cups gluten-free, dairy-free vegetable broth
1½ cups unsweetened coco-nut milk
¼ teaspoon red pepper flakes
12 ounces wild salmon or tofu, cut into ½-inch pieces
2 tablespoons finely chopped parsley
¼ teaspoon finely grated lemon zest
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, fennel and ½ teaspoon salt. Cook until tender, about 5 minutes.
2. Add the turnips, rutabaga, sweet potato, vegetable broth, coconut milk, red pepper flakes and ½ teaspoon salt. Bring liquid to a boil. Then reduce heat to medium low, cover the pot and cook for 10 minutes or until vegetables are tender.
3. Add the salmon or tofu. Cover the pot and cook for 3 minutes. Add the parsley and lemon zest. Stir and adjust seasoning, if needed.