Slow Cooker Root Vegetable Stew

Serving 6 people

45 min


  • bay leaf 1 bay leaf
  • butternut squash 1 lb. butternut squash, peeled, seeded and chopped
  • carrots 1 lb. carrots, peeled and chopped
  • celery ribs 2 celery ribs, stems removed and chopped
  • fresh sage leaves 1 Tbsp. fresh sage leaves, finely chopped
  • garlic 6 cloves garlic, peeled and thinly sliced
  • kale 2 cups chopped fresh kale
  • parsnips 1 lb. parsnips, peeled and chopped
  • pepper 1 tsp. freshly-cracked black pepper
  • sage leaves optional: fried sage leaves for garnish (see note below)
  • sea salt 1/2 tsp. sea salt
  • sweet potatoes 1 lb. sweet potatoes, peeled and chopped
  • vegetable broth 3 cups chicken or vegetable broth
  • white onion 1 large white onion OR 2 leeks (white serving only), chopped
  • yukon gold potatoes 1 lb. Yukon Gold potatoes, peeled and chopped
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How to make it

  1. Add first ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender.
  2. Remove bay leaf, and carefully stir in the kale.
  3. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be. Turn off slow cooker.
  4. Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.