3

Slow-Cooker Root Vegetable Stew

Total Time
8 hr 20 min
Prep
20 min
Cook
8 hr
Serves
8
Difficulty
Easy
Take a trip to the south of France without the headaches of air travel by whipping up a batch of this enlightened take on a traditional Provençal cassoulet.
Ingredients

cooking spray

1 spray(s)

pancetta

4 oz, chopped

uncooked onion(s)

1 large, chopped

minced garlic

2 tsp

canned diced tomatoes

28 oz, reduced sodium

fat free reduced sodium vegetable broth

1 cup(s)

canned white beans

1 cup(s), drained and rinsed

uncooked carrot(s)

2 medium, peeled and cut into 1/2-inch thick slices

uncooked parsnip(s)

2 medium, peeled and cut into 1/2-inch thick slices

uncooked rutabaga(s)

½ pound(s), (approx 1 small rutabaga), peeled and diced

uncooked celeriac

½ pound(s), (approx 1 small celeriac), peeled and diced

rosemary

2 Tbsp, fresh leaves, minced

fresh thyme

1 Tbsp, leaves

red pepper flakes

¼ tsp

bay leaf

1 leaf/leaves

Instructions

  1. 1. Spray a large skillet with cooking spray and set over medium heat for a couple of minutes. Add the pancetta; cook about 5 minutes, until browned, stirring often. Add the onion and cook for 3 minutes, stirring often, until softened. Stir in the garlic until aromatic, about 20 seconds.
  2. 2. Scrape the contents of the skillet into a 5- to 6-quart slow cooker. Stir in the tomatoes, broth, beans, carrots, parsnips, rutabaga, celeriac, rosemary, thyme, red pepper flakes and bay leaf. Cover and cook on low for 8 hours, or until the vegetables are tender. Discard the bay leaf before serving. The stew can stay on the keep-warm setting for up to 3 hours. Serving size: 1 2/3 cups.

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