Swedish Stew with Potatoes
Peel potatoes and rutabaga, rinse and cut into sticks or cubes. Combine with vegetable stock and bring to a boil, reduce heat and simmer, covered, for about 20 minutes on low heat.
Rinse and spin dry lettuce, then cut into strips.
Season cooked vegetables with salt and cayenne pepper, add cream and bring to a boil. Remove from heat and add lettuce. Season to taste and sprinkle with chopped parsley. Arrange on plates and serve.