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!

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.

Print Friendly, PDF & Email