Slow cooker veggie stews top my list of minimal effort, maximum nutrient recipes. Not to mention they are extremely delicious.
This one uses seven different vegetables with a focus on the roots, including my personal favorite, rutabaga. Rutabaga is the child of turnip and cabbage, and when cooked, it is sweet and savory with the texture of a potato. (Turnip and cabbage are also in this stew, because who am I to separate a family?) I have found rutabaga at the McCarren Park Greenmarket recently, and it is always available at the Union Square Greenmarket.
I use arrowroot powder to thicken my stews as a healthier alternative to corn starch. It is flavorless and very nutritious.
On to the recipe!
1/4 cup olive oil
1/2 medium yellow onion
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
4 small rutabagas
1/2 pound carrots
2 stalks celery
1/2 small green cabbage
3 cups chicken or vegetable broth
1 cup arrowroot powder
1/2 bunch green kale
1. Clean and chop all vegetables, peel the rutabaga.
2. Sauté oil, onion and spices on the stove on medium heat for 4-5 minutes, or until fragrant.
3. Transfer mixture into the slow cooker with the rest of the ingredients, minus the kale.
4. Cook on low for 7 hours.
5. Add kale around the the 6 hour mark.
Keep in mind that this recipe is extremely versatile; you can add in or swap out most any veggies you like.
Bonus: If you can resist eating it all, veggie stews keep very well in the freezer. Divide it into individual portions, freeze, and save for a day when you don’t have time to cook. You’ll be glad you did.