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Crock Pot Root Vegetable Stew Recipe

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This recipe for Crock Pot Root Vegetable Stew, by , is from The Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janet Johnson


olive oil
2 medium sweet onions
1 teaspoons ground ginger
1 (3 inch) cinnamon stick
teaspoon ground coriander
teaspoon ground cumin
⅛ teaspoon cayenne pepper
pinch saffron threads
freshly ground black pepper
1 pound Yukon gold potatoes (about 3 large) peeled and large dice
1 pound carrots (4 to 5 medium) peeled and large dice
1 pound parsnips (4 medium) peeled and large dice
3 cups low sodium chicken or vegetable broth
2 pounds butter nut squash (1 small) peeled, seeded, and large dice
1 pound sweet potatoes (2 medium) peeled and large dice
1 (15 ounce) can chick peas - drained and rinsed
cup golden (sultanas) raisins
1 bunch spinach, trimmed and washed (4 cups loosely packed)
1 tablespoons cider vinegar, plus more as needed

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and a pinch of salt (optional) and cook over medium heat until the onions are translucent ( about 4 minutes). Add ginger, cinnamon, coriander, cumin, cayenne, saffron, and a pinch of pepper and cook till fragrant (about 1 minute). Transfer mixture to a slow cooker, add potatoes, carrots, parsnips, and broth. Stir to combine and adjust salt and pepper. Cover and cook on high for 1 hours. Add squash, sweet potatoes, chickpeas, and raisins. Stir to combine, cover and cook on high until a knife easily pierces the vegetables (about 2 hours). Stir after 1 hour. Add spinach and gently mix (do not over mix). Let sit til the spinach is wilted. Gently stir in vinegar and more salt and pepper (as needed).

Personal Notes:
Personal Notes:
For a low salt stew omit the salt. Adjust other seasoning so that the stew has a good flavor.




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