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Tuesday, 28 November 2017

Rockcrok Root Vegetable Stew

Rockcrok Root Vegetable Stew

This Slow Cooker Stew recipe is thick and filling, wonderfully flavourful, and made nice and easy in the slow cooker!

Total Time: 4 Hours 10 Mins

Prep Time: 10 Mins
Cook Time: 4 Hours On High, 8 Hours On Low

Ingredients:
• 3-4 cups good-quality chicken or vegetable stock
• 6 potatoes (Any Variety)
• 3 Large sweet potatoes
• 4 Large carrots
• 1 Large onion
• 1 Head of garlic
• 2tsp Butter
• 1 tsp Pink Salt
• 1 tsp fresh ground black pepper
• 1 tsp white sage
• 1 tsp Oregano
• 1/3 cup coconut flour (can substitute regular if desire)

Optional Ingredients:
• 6 slices cooked sliced bacon
• 3 cooked and diced Chicken Breast
• 3 cooked and sliced sausages
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
• You can add other root vegetables to make variations on the soup, beets, turnip, parsnips … Experiment, test have fun.

Directions:
• Sautee garlic and unions until transparent and add to crock pot
• Dice all root vegetables and add to crock pot
• Add all seasoning and broth to crock pot
• Cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables  are tender and cooked through.
• Once the soup has slow cooked and is about ready to serve, make a roux by mixing the flour with water into a paste and adding to crock pot. Stir recover on low for 20 minutes.
• Keeps in the fridge for up to 5 days. Note this recipe will not freeze well.
• Bowl and serve. Garnish with some of the options listed in the optional ingredients.

Raw Ingredients in the Pot.




Finished Stew.


Variation 1 with added Pepperettes.


My first new fall soup creation of 2017. Started with this as inspiration.

You can find other recipes, juices, and smoothies that I have created or collected here.

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