Stew served with a side of blue corn chips for dipping.

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 turnip
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. 


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