Slow Cooker Root Vegetable Stew

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Last week when I asked our GSO Facebook followers what recipes you all would like to see on the blog this fall, two top requests quickly emerged: vegetarian recipes and slow cooker recipes.

So your wish is my command — I made you some Slow Cooker Root Vegetable Stew!

I prepped everything this morning, and could hardly wait for the slow cooker to do its work for dinner tonight.  This stew turned out to be absolutely delicious, and is a fantastic way to use up some of those seasonal root veggies.  You can substitute in whatever your favorite root veggies may be, but I used some butternut squash, sweet potatoes, Yukon potatoes, carrots, parsnips, and onions from my farmers’ market.  Then seasoned the stew with some bay leaf, lots of garlic and sage, and finished it off by wilting in some fresh kale.  Spectacular!  It was all of the goodness of sweet and savory together, and wonderfully hearty and filling without any meat or grains.  And if you make it with vegetable stock, this stew is vegetarian and vegan.  And the best part is that it was totally simple to throw together.  The main work is just chopping up all of your veggies, then your slow cooker will take over and do the rest of the work.

Definitely a simple, comforting and delicious stew that your friends and family will love.

Slow Cooker Root Vegetable Stew

This hearty vegetable (and vegan) stew is a breeze to prepare, and is packed with wonderfully comforting flavors.

Ingredients:

  • 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)

Directions:

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.

To make the fried sage leaves, heat 1/4 cup of vegetable or canola oil in a small skillet over medium-high heat until a drop of water sizzles on the surface.  Add your sage leaves and let them cook for about 10 seconds, then remove with a slotted spoon and place on paper towels to drain.  Sprinkle with a pinch of salt if desired.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Comments

  1. Elicia — August 11, 2016 @ 11:34 am (#)

    Why peel and seed the squash?

    • Hayley @ Gimme Some Oven — August 12th, 2016 @ 10:58 am

      Hi Elicia! We don’t care for the skin (as it’s a bit tough) and you typically don’t want to eat the stringy, seedy middle.

  2. Elicia — August 13, 2016 @ 2:42 pm (#)

    I just realized I had no idea what butternut squash was. I had used just… regular squash? Anyway, it was really, REALLY good! Thanks for the recipe!

    • Hayley @ Gimme Some Oven — August 14th, 2016 @ 4:48 pm

      We’re so glad you enjoyed this!

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