Winter Vegetable Stew


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Parsnips are root vegetables that look like a creamy white carrot but have a slightly sweet flavor. If you don't like parsnips, you can substitute carrots.

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Time needed

20 min preparation + 8.5 hour cooking


  • 1 28-oz. Italian-style peeled whole tomatoes
  • 4 med. red potatoes, cut into 1/2-inch pieces
  • 4 med. stalks celery, cut into 1/2-inch pieces
  • 3 med. carrots, cut into 1/2-inch pieces
  • 2 med. parsnips, peeled, cut into 1/2-inch pieces
  • 2 med. leeks, cut into 1/2-inch pieces
  • 1 14-oz. can vegetable broth
  • 1/2 tsp. salt
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. dried rosemary leaves
  • 3 Tbs. cornstarch
  • 3 Tbs. cold water

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Drain tomatoes, reserving liquid. Cut up tomatoes. In slow cooker, mix tomatoes, tomato liquid and remaining ingredients except cornstarch and water. Cover; cook Low heat 8 to 10 hours. In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat to High. Cover; cook about 20 minutes, stirring occasionally, until thickened.

Serve with: Amish Bread

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