Leek And Parsnip Vegetable Stew
Ingredients
- 4 medium red potatoes cut into ½-inch pieces
- 2 medium leeks cut in half lengthwise, rinsed and cut into ½-inch pieces (4 cups)
- 4 medium stalks celery cut into ½-inch pieces (2 cups)
- Medium carrots cut into ½-inch pieces (1½ cups)
- 2 medium parsnips peeled, cut into ½-inch pieces (1½ cups)
- 1 can 28 oz whole tomatoes, undrained, cut up
- 1 can 14 oz chicken broth
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- ½ teaspoon salt
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Spray 4- to 5-quart slow cooker with cooking spray.
- In slow cooker, mix all ingredients except cornstarch and water.
- Cover; cook on Low heat setting 8 to 10 hours.
- ln small bowl, mix cornstarch and water until smooth; gradually stir into stew until blended.
- Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, or until thickened.
Notes & Wine Advice
Quick Variation:
To make this recipe meatless, use vegetable broth in place of chicken broth.