Slow Cooker Root Vegetable Stew
What to do with a bounty of winter vegetables? Throw them in the slow cooker, of course! After just a few minutes of chopping, measuring and sauteing, you’ll have a healthy, seasonal meal waiting for your family when dinnertime comes around. This recipe comes to us from Jaime of Zest & Zeal.
Food for thought: Measuring out each ingredient into a small bowl before you start cooking is called putting together your mise en place (meez on ploss), which is a French term for putting “everything in place.” The practice will ensure that your cooking experience goes smoothly and it’s a great way for kids to learn about being prepared!
- 2 tbsp. butter
- 1 medium white onion, diced
- salt, to taste
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- Freshly ground black pepper
- 1 pound red potatoes, diced
- 5 medium carrots, peeled and diced
- 1 pound parsnips, peeled and diced
- 3 cups vegetable broth
- 1 pound acorn squash (about 1 small), peeled, seeded, and diced
- 1 pound sweet potatoes, peeled and diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 cups kale, trimmed and washed
- 1.5 tbsp. apple cider vinegar
Together: Chop the vegetables and measure out each spice and liquid ingredient. Place in small bowls to create your mise en place.
Adult: Heat the butter in a large cast-iron skillet pan on medium heat.
Together: Add the onion and a and cook over medium heat until translucent, about 4 minutes. Add the ginger, cinnamon, coriander, cumin, cayenne, and a pinch of salt & pepper and cook until fragrant, about 1 minute.
Together: Transfer the onion mixture to a slow cooker, add the red potatoes, carrots, parsnips, and broth, season with more salt and pepper, and stir to combine. Cover and cook on high for 1.5 hours.
Together: Add the acorn squash, sweet potatoes, chickpeas, season with salt, and stir to combine.Cover and continue to cook on high until a knife easily pierces the vegetables, about 2 hours more, stirring after 1 hour.
Kid: Add the kale and gently mix. Let sit until wilted, about 15 minutes.
Kid: Stir in the vinegar, taste, and season with more salt, pepper, and vinegar as needed.