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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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From 1001 Best Slow Cooker Recipes Ingredients:
2 quarts water |
1 cup dry white wine |
1 cup coarsely chopped white onion |
1 cup chopped leek |
1 cup chopped carrot |
1 cup chopped zucchini |
1 cup chopped turnip |
1 cup chopped beet |
1 cup chopped tomato |
1/2 small butternut squash or 1/2 small acorn squash, cubed |
1 bulb of garlic, cut in half crosswise |
3 cups coarsely chopped kale |
6 sprigs parsley |
1 bay leaf |
1 -2 teaspoon dried bouquet garni |
1 teaspoon whole black peppercorn |
4 whole allspice |
salt and pepper |
Directions:
1. Arrange vegetables, except for kale, in a single layer on greased, foil lined jelly roll pan.
2. Bake at 425 until tender and browned, about 35-40 minutes.
3. Transfer vegetables to slow cooker and add remaining ingredients, except salt and pepper.
4. Cover and cook on low for 4-6 hours. Strain, discarding solids; season to taste with salt and pepper.
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