Slow Cooker Root Vegetable Stew Recipe

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Annie December 16, 2020

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!

Preparation: 30 minutes
Cooking: 6 hours
Total: 6 hours 30 minutes

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

  1. Add the onion, squash, carrots, parsnips, potatoes, celery, garlic, chicken broth, bay leaf, and sage to a slow-cooker, and carefully stir to combine.

  2. Cook on Low heat for 6 to 8 hours, or until the vegetables are tender.

  3. 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.

  4. 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
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