Slow Cooker Root Vegetable Stew
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your collection, Slow Cooker Root Vegetable Stew might be a recipe you should try. One portion of this dish contains roughly 7g of protein, 1g of fat, and a total of 263 calories. For $1.6 per serving, you get a soup that serves 6. 231 person found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Winter. If you have bay leaf, butternut squash, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Gimme Some Oven. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 100%. Slow Cooker Root Vegetable Stew, Slow Cooker Root Vegetables Sausage Stew, and Slow-Cooker : Vegetable Stew are very similar to this recipe.
Servings: 6
Ingredients:
1 bay leaf
1 lb. butternut squash, peeled, seeded and chopped
1 lb. carrots, peeled and chopped
2 celery ribs, stems removed and chopped
1 Tbsp. fresh sage leaves, finely chopped
6 cloves garlic, peeled and thinly sliced
2 cups chopped fresh kale
1 lb. parsnips, peeled and chopped
1 tsp. freshly-cracked black pepper
optional: fried sage leaves for garnish (see note below)
1/2 tsp. sea salt
1 lb. sweet potatoes, peeled and chopped
3 cups chicken or vegetable broth
1 large white onion OR 2 leeks (white serving only), chopped
1 lb. Yukon Gold potatoes, peeled and chopped
Equipment:
slow cooker
Cooking instruction summary:
Add first ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be. Turn off slow cooker.Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.
Step by step:
1. Add first ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender.
2. Remove bay leaf, and carefully stir in the kale.
3. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be. Turn off slow cooker.
4. Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.
Nutrition Information:
covered percent of daily need
