This slow cooker root vegetable stew is a hearty and warming dish, perfect for chilly winter nights. It combines a variety of root vegetables such as butternut squash, sweet potatoes, and parsnips, creating a rich and complex flavor profile. The slow cooking process allows the flavors of the vegetables and spices to meld together, resulting in a stew that is both nourishing and comforting.
Most of the ingredients in this recipe are common staples in a standard kitchen. However, parsnips might not be an everyday ingredient for some. They resemble carrots but have a sweeter, slightly spicy flavor. You can easily find them in the produce section of your local supermarket, usually near carrots and other root vegetables. Also, ensure you have fresh sage leaves, which are used to provide an earthy flavor to the stew.
Ingredients for Slow Cooker Root Vegetable Stew
White onion: A foundational flavor in many dishes, adding a sweet and tangy flavor.
Butternut squash: Brings a slightly sweet, nutty flavor, and a creamy texture.
Carrots: Add sweetness and a pop of color.
Parsnips: Offer a sweet, slightly spicy flavor.
Sweet potatoes: Contribute a sweet, hearty depth.
Yukon gold potatoes: They have a buttery flavor and hold their shape during slow cooking.
Celery ribs: Provide a crunch and refreshing flavor.
Garlic cloves: Add a rich, robust flavor.
Chicken or vegetable broth: Acts as the liquid base of your stew.
Bay leaf: Adds a subtle bitterness that balances the sweetness of the vegetables.
Fresh sage leaves: Give an earthy flavor.
Black pepper: For a touch of heat.
Sea salt: Enhances all the flavors.
Fresh kale: Adds leafy greens to the stew for extra nutrition.
Fried sage leaves: For garnish, adds a crispy texture and intensified flavor.
Parmesan cheese: Optional garnish, adds a salty, umami flavor.
One reader, Bernardo Farrow says:
This slow cooker root vegetable stew recipe is a game-changer! The flavors are rich and comforting, and the veggies are perfectly tender. It's so easy to make, and the aroma is heavenly. This stew has become a staple in my home, and I can't wait to make it again!
Techniques for Making Slow Cooker Root Vegetable Stew
How to prepare the vegetables: Wash and peel the vegetables, then chop them into bite-sized pieces.
How to fry sage leaves: Heat a small amount of oil in a pan over medium heat. Add the sage leaves and fry for 30 seconds to 1 minute until they are crispy. Remove from the oil and place on a paper towel to drain excess oil.
How to season with salt and pepper: Sprinkle the salt and pepper evenly over the stew, then stir to distribute the seasoning evenly.
How to serve with parmesan cheese: Grate fresh parmesan cheese over the stew just before serving for added flavor and richness.
How To Make Slow Cooker Root Vegetable Stew
If you are looking for a delicious and savory vegetarian vegetable stew, this warm meal that’s slow cooked to tender perfection, will surely deliver!
Serves:
Ingredients
- 1large white onion
- 1lbbutternut squash,peeled, seeded, chopped
- 1lbcarrots,peeled, chopped
- 1lbparsnips,peeled, chopped
- 1lbsweet potatoes,peeled, chopped
- 1lbYukon Gold potatoes,peeled, chopped
- 2celery ribs,stems removed, chopped
- 6garlic cloves,peeled, thinly sliced
- 3cupschicken broth,or vegetable
- 1bay leaf
- 1tbspfresh sage leaves,finely chopped
- 1tspfreshly cracked black pepper
- ½tspsea salt
- 2cupsfresh kale,chopped
- sage leaves,fried, optional, for garnish
- Parmesan cheese,optional, for garnish
Instructions
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Add the onion, squash, carrots, parsnips, potatoes, celery, garlic, chicken broth, bay leaf, and sage to a slow-cooker, and carefully stir to combine.
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Cook on Low heat for 6 to 8 hours, or until the vegetables are tender.
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Remove the 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, as needed.
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Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese, and enjoy!
Nutrition
- Calories: 316.23kcal
- Fat: 2.46g
- Saturated Fat: 0.70g
- Monounsaturated Fat: 0.86g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 68.32g
- Fiber: 13.25g
- Sugar: 15.95g
- Protein: 9.20g
- Cholesterol: 3.60mg
- Sodium: 451.82mg
- Calcium: 189.93mg
- Potassium: 1631.89mg
- Iron: 3.46mg
- Vitamin A: 1607.55µg
- Vitamin C: 60.54mg
Technique Tip for Enhancing Slow Cooker Root Vegetable Stew
When preparing your root vegetables for this stew, it's important to cut them into uniform pieces. This ensures that they all cook at the same rate and are done at the same time. If some pieces are larger than others, they may still be hard when the smaller pieces are already soft. Also, remember to peel your butternut squash, carrots, parsnips, and potatoes before chopping them. The peel can be tough and doesn't break down well in the slow cooker.
Time-Saving Tips for Slow Cooker Root Vegetable Stew Recipe
Prep ahead: Chop and store the root vegetables in an airtight container in the refrigerator the night before to save time on the day of cooking.
Use pre-cut vegetables: Consider using pre-cut vegetables from the grocery store to save time on chopping and preparation.
Slow-cooker liners: Consider using slow-cooker liners for easy cleanup and to save time on washing the slow-cooker.
Substitute Ingredients For Slow Cooker Root Vegetable Stew Recipe
butternut squash - Substitute with acorn squash: Acorn squash has a similar sweet and nutty flavor, and it will hold up well in the slow cooker.
yukon gold potatoes - Substitute with red potatoes: Red potatoes have a similar waxy texture and will hold their shape well during the slow cooking process.
parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and nutty flavor, which can be a great substitute for parmesan in this stew.
Presentation Tips for Slow Cooker Root Vegetable Stew
Elevate the plating: When presenting this slow cooker root vegetable stew, focus on creating an elegant and visually appealing presentation. Consider using a wide-rimmed bowl or a shallow dish to showcase the vibrant colors and textures of the stew.
Garnish with fried sage leaves: Add a touch of sophistication to the dish by delicately placing crispy fried sage leaves on top of the stew. The aromatic and earthy flavor of the sage will complement the hearty root vegetables beautifully.
Incorporate parmesan cheese: Shave or grate high-quality parmesan cheese over the stew just before serving. The nutty and savory notes of the cheese will add depth to the dish and provide a luxurious finishing touch.
Consider the placement of the kale: Instead of simply mixing the kale into the stew, strategically place the wilted kale on top of the vegetables to create a visually striking contrast and add a pop of vibrant green to the presentation.
Choose the right serving vessel: Opt for a ceramic or porcelain bowl with a refined design to showcase the rustic elegance of the root vegetable stew. The vessel should complement the overall aesthetic and elevate the dining experience.
Highlight the natural colors: Arrange the butternut squash, carrots, parsnips, sweet potatoes, and yukon gold potatoes in an artful manner to showcase the natural beauty of the ingredients. Aim to create a visually captivating display that celebrates the essence of each vegetable.
Emphasize precision and symmetry: Pay attention to the placement of each element in the dish, ensuring that the presentation exudes balance and harmony. Precision in plating demonstrates attention to detail and elevates the overall dining experience.
Create a focal point: Arrange the components of the stew in a way that draws the eye to a central focal point, such as a cluster of colorful root vegetables or a carefully positioned garnish. This technique adds visual interest and creates a captivating presentation.
Essential Kitchen Tools for Making Root Vegetable Stew
- Slow cooker: A slow cooker is an electric countertop cooking appliance that allows for long, slow cooking at low temperatures. It is perfect for making stews, soups, and braised dishes.
- Knife: A sharp knife is essential for cutting and preparing the vegetables for the stew.
- Cutting board: A sturdy cutting board provides a safe and stable surface for chopping and preparing the vegetables.
- Measuring cups and spoons: These are essential for accurately measuring the ingredients for the stew.
- Wooden spoon: A wooden spoon is useful for stirring the stew and ensuring even cooking.
- Vegetable peeler: A vegetable peeler is necessary for peeling the butternut squash, carrots, parsnips, and sweet potatoes.
- Garlic press: A garlic press can be used to easily crush and mince the garlic cloves for the stew.
- Chef's knife: A chef's knife is versatile and can be used for chopping, dicing, and slicing the vegetables.
- Saucepan: A saucepan may be used to heat the chicken or vegetable broth before adding it to the slow cooker.
- Tongs: Tongs are useful for removing the bay leaf from the stew and for stirring in the kale.
- Ladle: A ladle is handy for serving the finished stew into bowls.
Storing and Freezing Slow Cooker Root Vegetable Stew
Let the stew cool completely before storing or freezing. This will prevent condensation from forming and diluting the flavors.
To store in the refrigerator, transfer the cooled stew to an airtight container. It will keep well for up to 5 days.
For longer storage, freeze the stew in individual portions or in a large freezer-safe container. Leave some headspace to allow for expansion during freezing.
Label the container with the date and contents before placing it in the freezer. The stew will maintain its quality for up to 3 months.
To reheat, thaw the frozen stew in the refrigerator overnight. Transfer it to a pot and heat gently over medium-low heat, stirring occasionally, until it is heated through.
If the stew appears too thick after thawing, add a little broth or water to thin it out to your desired consistency.
For best results, avoid freezing the stew with the kale added, as it may become mushy upon thawing. Instead, add freshly cooked kale when reheating the stew.
How To Reheat Leftover Slow Cooker Root Vegetable Stew
Stovetop method: transfer the leftover stew to a large pot or Dutch oven. Heat it over medium-low heat, stirring occasionally, until it reaches your desired temperature. This method allows you to control the heat and ensure even reheating. If the stew appears too thick, add a splash of broth or water to thin it out.
Microwave method: place the desired portion of leftover stew in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 1-minute intervals, stirring between each interval, until the stew is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
Slow cooker method: if you have a large amount of leftover stew, you can reheat it in your slow cooker. Transfer the stew to the slow cooker and heat it on low for 1-2 hours, or until it reaches your desired temperature. This method is convenient if you need to reheat a large quantity and want to keep the stew warm for an extended period.
Oven method: preheat your oven to 350°F (175°C). Transfer the leftover stew to an oven-safe dish and cover it with a lid or aluminum foil. Place the dish in the preheated oven and bake for 20-30 minutes, or until the stew is heated through. Stir the stew halfway through the reheating process to ensure even heating.
Regardless of the reheating method you choose, be sure to stir the stew well to distribute the heat evenly. Also, ensure that the stew reaches an internal temperature of 165°F (74°C) to guarantee food safety. If the stew appears too thick after reheating, add a small amount of broth or water to achieve your desired consistency. Taste the stew and adjust the seasoning if needed before serving.
Interesting Fact About Root Vegetable Stew
Root vegetable stew is a nutritious and hearty dish that can be easily customized with your favorite vegetables and herbs.
Is Making Slow Cooker Root Vegetable Stew Cost-Effective?
This slow cooker root vegetable stew recipe is highly cost-effective for a household. With affordable, seasonal ingredients like butternut squash, carrots, parsnips, and potatoes, it offers a budget-friendly option for families. The addition of kale provides a nutritious boost without breaking the bank. The approximate cost for a household of 4 people is around $15, making it an economical choice. Overall Verdict: 9/10. This hearty and wholesome stew offers great value for money, making it a top choice for budget-conscious households.
Is This Root Vegetable Stew Healthy?
This slow cooker root vegetable stew recipe is a nutritious and wholesome dish. The ingredients are primarily vegetables, which are rich in vitamins, minerals, and fiber. The use of chicken or vegetable broth instead of cream or milk reduces the overall fat content. Additionally, the inclusion of kale adds a boost of antioxidants and nutrients to the stew.
However, there are a few aspects that could be improved to make this recipe even healthier:
- Consider reducing the amount of potatoes or replacing some of them with more nutrient-dense root vegetables like turnips or rutabaga. This will lower the overall carbohydrate content and increase the variety of vitamins and minerals.
- Opt for low-sodium broth to reduce the salt content of the dish. You can always adjust the seasoning to taste with herbs and spices.
- While parmesan cheese can add flavor, it also contributes to the overall fat and sodium content. Consider using it sparingly or offering it as an optional topping.
To further enhance the nutritional value of this stew, you could:
- Add more leafy greens like spinach or Swiss chard for an extra dose of vitamins and minerals.
- Include lean protein sources such as chicken, turkey, or tofu to make the stew more satiating and balanced.
- Experiment with different herbs and spices to add depth of flavor without relying on salt. Thyme, rosemary, and smoked paprika could be delicious additions.
- Serve the stew with a side of whole grain bread or quinoa for a complete and satisfying meal.
Editor's Opinion on This Slow Cooker Stew Recipe
This slow cooker root vegetable stew recipe is a delightful and hearty dish that celebrates the earthy flavors of the vegetables. The combination of butternut squash, carrots, parsnips, sweet potatoes, and yukon gold potatoes creates a rich and satisfying stew. The addition of fresh sage and garlic infuses the dish with aromatic warmth, while the kale adds a pop of color and freshness. The option to garnish with fried sage leaves and parmesan cheese adds a delightful finishing touch. Overall, this recipe is a wonderful way to enjoy the wholesome goodness of root vegetables in a comforting and nourishing stew.
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Why trust this Slow Cooker Root Vegetable Stew Recipe:
This stew recipe is a comforting and hearty dish that showcases the natural flavors of root vegetables. The slow-cooking process allows the vegetables to tenderize and meld with the savory chicken or vegetable broth, creating a rich and flavorful base. The addition of fresh sage leaves and fried sage leaves brings a fragrant and earthy aroma to the dish, while the parmesan cheese adds a creamy and nutty finish. With its wholesome ingredients and aromatic seasonings, this recipe promises a satisfying and nourishing dining experience.
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