Description
A warm and hearty stew made with a medley of root vegetables, perfect for chilly days and easy meal prep.
Ingredients
Scale
- 4 cups root vegetables (carrots, potatoes, parsnips, turnips)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Instructions
- Combine the chopped root vegetables, onion, and garlic in a slow cooker.
- Pour in the vegetable broth and add thyme, salt, and pepper.
- Drizzle with olive oil and stir to combine. Cover and cook on low for 360 minutes (6-8 hours) or on high for 180 minutes (3-4 hours), until vegetables are tender.
- Serve hot and garnish with fresh parsley.
Notes
Leftover stew can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in single-serving containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg