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Prep Time: 10 Minutes Cook Time: 365 Minutes |
Ready In: 375 Minutes Servings: 4 |
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This is a nice fall stew for when the weather calls for something to warm you up inside. Since it's vegetarian and chock full of vegetables it can't go wrong for those seeking a healthier diet. What's also good is that you can take the peelings and use them to make your own vegetable broth or stock. Ingredients:
2 cups apple cider |
2 cups vegetable broth |
3 cups butternut squash, cut into large pieces |
4 red mcintosh apples, chopped into large pieces |
3 parsnips, peeled, and cut into large pieces |
3 celery, diced into large pieces |
4 potatoes, peeled and roughly chopped |
1 celeriac, peeled |
carrot, peeled and chopped |
2 medium onions, chopped into large pieces |
2 large garlic cloves, smashed |
salt and pepper |
Directions:
1. Set a 4 quart crockpot on high.
2. Add the ingredients and let it come to a boil. Set on low and continue to cook for 6 hours. Eat while warm.
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