Giambotta is an Italian vegetable stew. It has almost as many variations as there are vegetables. Don’t be put off by the list of ingredients. Once the vegetables are prepped, the work is done.... If on a bland diet leave out the peppers and pepper flakes and instead add 2 carrots cut into a 1″ dice. This colorful recipe because uses two delicious winter root vegetables that tend to be pantry wallflowers: rutabaga and celeriac. Rutabaga is a member of the turnip family. It is rich in vitamin C, folate, and minerals, just what is needed to sustain the body and bolster the immune system during the cold winter months. Celeriac is rich in nutrients too. Both veggies bring their cancer fighting properties to this lovely light veggie stew. For added protein, poach one egg per person on top of the stew once it is cooked.
Put all the ingredients except the ingredients for garnish into a heavy non-reactive pot. Cover, turn down the heat and simmer for about 30 minutes or until the rutabaga is tender. Remove garlic cloves and bay leaf.
At this point, add the eggs if using, cover and poach for 5 minutes until the eggs are set. Sprinkle with the chopped mint, a grind of black pepper, and serve.