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.

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Nutrition Information

Slow Cooker Root Vegetable Stew
  • Servings per Recipe: 8
  • Amount per Serving
  • Calories: 446
  • Calories from Fat: 66
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 8mg
  • Sodium: 667mg
  • Total Carbohydrates: 82g
  • Dietary Fiber: 18g
  • Protein: 17g
  • Sugars: 12g
  • Vitamin A: 239%
  • Vitamin C: 127%
  • Calcium: 18%
  • Iron: 32%

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