Slow-cooker root vegetable stew
2
Points®
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. The classic elements of cassoulet, beans and pork, are combined with colorful and flavorful root vegetables to marry into incredible deep flavor. This recipe is a great example of using a small amount of boldly flavored meat for a huge impact on the overall dish. The short 20 minutes of prep is all chopping. Look for some of these vegetables, prechopped in your produce section. Roots vegetables are very seasonal, so you will see them mostly in winter and early spring. Though bitter when barely cooked, each root develops its own sweetness during the long cooking of this stew. Serve with some crusty bread to clean your dish!
Ingredients
Cooking spray
1 spray(s)
Pancetta
4 oz, chopped
Uncooked onion
1 large, chopped
Jarred minced garlic
2 tsp
Canned diced tomatoes
28 oz, reduced sodium
Low sodium vegetable broth
1 cup(s)
Canned white beans
1 cup(s), drained and rinsed
Carrots
2 medium, peeled and cut into 1/2-inch thick slices
Uncooked parsnip
2 medium, peeled and cut into 1/2-inch thick slices
Uncooked rutabaga
½ pound(s), (approx 1 small rutabaga), peeled and diced
Celery root (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
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
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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