Slow Cooker Root Vegetable Stew
- Yield 4
- Prep 30 minutes
- Total 30 minutes
Slow Cooker Root Vegetable Stew is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 large white onion OR 2 leeks (white portion only), chopped
- 1 lb. butternut squash, peeled, seeded and chopped
- 1 lb. carrots, peeled and chopped
- 1 lb. parsnips, peeled and chopped
- 1 lb. sweet potatoes, peeled and chopped
- 1 lb. Yukon Gold potatoes, peeled and chopped
- 2 celery ribs, stems removed and chopped
- 6 cloves garlic, peeled and thinly sliced
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 1 Tbsp. fresh sage leaves, finely chopped
- 1 tsp. freshly-cracked black pepper
- 1/2 tsp. sea salt
- 2 cups chopped fresh kale
- optional: fried sage leaves for garnish (see note below)
Method
Tip in first eleven ingredients to a slow-cooker, and carefully stir to combine. Leave on a low burner for 6-8 hours, or until the vegetables are tender. Lift bay leaf, and carefully mix in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Salt with additional salt and pepper if need be.
Plate while it is hot, with the option to finish with fried sage leaves or Parmesan cheese.
