Ashlae traveled to Iceland and spent weeks there uncovering the beautiful country. Four of the five nights she was there she dined on a hearty Icelandic stew made from an assortment of vegetables and rolled oats. Although it sounds like an unusual combination, she promises it’s as delicious and satisfying as it is nutritious, and chances are you’ve got most (if not all) of the ingredients in your kitchen.
trimmed and thinly sliced
cut into 1/4-inch slices
Heat the olive oil in a large, heavy bottom saucepan over medium heat. Once heated, add the onions and leeks; cook for 5 to 6 minutes, until the onions are soft and transparent. Add the garlic and mushrooms, then cook for an additional 2 to 3 minutes. Add the carrots and sauté for 1 to 2 minutes, just until lightly fragrant, then cover with 6 cups of water. Add the potatoes, cauliflower, and bay leaf and bring to a boil.
Reduce heat to low, cover, and cook at a simmer for upwards of 2 hours. After two hours, stir in the oats and kale and continue cooking for 10 to 15 minutes. Season with a few heavy pinches of sea salt and serve with fresh ground pepper.
Will keep in the refrigerator for up to three days.