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:

Quickview
278k Calories
6g Protein
0.9g Total Fat
65g Carbs
100% Health Score
Limit These
Calories
278k
14%

Fat
0.9g
1%

  Saturated Fat
0.18g
1%

Carbohydrates
65g
22%

  Sugar
14g
16%

Cholesterol
0.0mg
0%

Sodium
783mg
34%

Get Enough Of These
Protein
6g
13%

Vitamin A
33883IU
678%

Copper
3mg
189%

Vitamin K
189µg
180%

Vitamin C
79mg
96%

Manganese
1mg
69%

Fiber
11g
48%

Potassium
1535mg
44%

Vitamin B6
0.8mg
40%

Folate
118µg
30%

Magnesium
109mg
27%

Vitamin B1
0.36mg
24%

Phosphorus
217mg
22%

Vitamin E
2mg
20%

Vitamin B5
1mg
19%

Vitamin B3
3mg
18%

Calcium
173mg
17%

Iron
2mg
16%

Vitamin B2
0.21mg
12%

Zinc
1mg
9%

Selenium
3µg
5%

covered percent of daily need
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