Hearty Winter Vegetable Stew |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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From Dec 2004 Vegetarian Times. Just before you're ready to serve, mash a few potatoes against the cookers side and blend them into the broth to thicken it. Add chucks of seitan any time during the cooking.Halved brussel sprouts also make a colorful addition. Ingredients:
2 tablespoons olive oil |
4 small shallots, peeled and halved |
8 ounces baby carrots |
1 lb new potato, scrubbed and halved |
2 turnips or 1 small rutabaga, peeled and cut in 1 inch pieces |
2 garlic cloves, crushed |
salt & pepper |
1 1/2 cups vegetable stock |
1/4 cup dry red wine or 1/4 cup white wine |
1 tablespoon tamri soy sauce |
1 1/2 teaspoons dried thyme (or a mix of all three) or 1 1/2 teaspoons dried sage (or a mix of all three) or 1 1/2 teaspoons savory (or a mix of all three) |
Directions:
1. Oil bottom of slow cooker with 1 tablespoon oil.
2. Add shallots, carrots, potatoes, turnips and garlic and toss to coat with oil.
3. Add salt, pepper, stock, wine, tamari and herbs. Drizzle with remaining 1 tablespoon oil. Do Not stir.
4. Cover slow cooker and cook on low until all veggies are tender, 6 to 8 hours.
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