Nourish Yourself With Giamotta

As we inch closer to the holidays, finding healthy meals, snacks, and sweets can make a big difference—especially for those navigating cancer treatment. Good nutrition helps support energy, immunity, and overall well-being.

This month’s featured recipe: Giambotta—a hearty vegetable stew with almost as many variations as there are veggies! Don’t be intimidated by the ingredient list—feel free to toss in your favorites.

This colorful dish highlights two often-overlooked root vegetables: rutabaga and celeriac.

  • Rutabaga, a cousin of the turnip, is packed with vitamin C, folate, and minerals that help strengthen the body and boost immunity during colder months.
  • Celeriac adds even more nutrients—and both bring cancer-fighting benefits to this light, flavorful stew.

💡 Tip: For extra protein, try poaching one egg per person on top of the stew once it’s cooked.

Ingredients
  • 2 Cubanelle or Italian frying peppers, seeded and cut into 1-inch pieces
  • 1 red pepper, seeded and cut into 1-inch pieces
  • 2 large leeks, white and tender green parts only, sliced and rinsed to remove any dirt
  • 1 parsnip, peeled and cut into 1-inch dice
  • 1 small rutabaga, peeled and cut into 1-inch dice
  • 1 small celeriac root, peeled and cut into 1-inch dice
  • ½ butternut squash, peeled and cut into 1-inch dice
  • 1 zucchini cut into 1-inch pieces (optional)
  • 1 fennel bulb cut into ¼-inch strips
  • 6 garlic cloves, smashed, peeled, and left whole
  • ½ cup olive oil
  • 1 cup water
  • 2 tablespoons white wine vinegar
  • 2 bay leaves
  • 2 sprigs fresh thyme, chopped or one teaspoon dried
  • 1 teaspoon dried oregano
  • 2 teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes
Garnish:
  • 6 eggs (optional)
  • Freshly ground black pepper, to taste
  • ¼ cup chopped fresh mint

Read the rest of the recipe from Cook for Your Life here.

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