2
tablespoons chopped fresh or 3/4 teaspoon dried thyme leaves
2
tablespoons chopped fresh or 3/4 teaspoon dried marjoram leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1
dried bay leaf
4
frozen vegetarian burgers, thawed and cut into 1-inch pieces
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Steps
1
Heat oven to 350°F. In ovenproof 4-quart Dutch oven, mix potatoes, turnips, rutabaga, celery, carrots and onions.
2
In small bowl, mix flour and broth until smooth. Stir broth mixture and remaining ingredients except burger pieces into vegetable mixture. Heat to boiling over medium-high heat. Stir in burger pieces.
3
Cover; bake 50 to 60 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf.
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Want to omit the turnips and rutabaga? Increase the amount of potatoes in the recipe to 3 cups and add 3 cups sliced mushrooms (1/2 pound).
Complete the meal with a tossed salad and crusty bread. Warm a double-crust fruit pie in the oven for dessert.
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