Slow Cooker Root Vegetable Stew

Nutrition Notes

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)

Preparation

1. 1

   Step 1

   Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or 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.
2. 2

   Step 2

   Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.

3. Bon appetit!