Root Vegetable Stew – Crockpot Goodness

We love this Root Vegetable Stew in the fall and winter months. Its flavors and fragrances are so cozy, and comforting. This recipe calls for a large crockpot or adjustments to the recipe may be needed. Optional – add-in diced organic rotisserie chicken or cooked chicken breasts during the last hour or two of cooking.

Pair with our Gluten-Free Flatbread: Garlic and Chive.

And check out the many health benefits of root vegetables here.

If you make this Fully Functional® recipe and love it, save it with your favorite anti-inflammatory diet recipes!

Root Vegetable Stew – Crockpot Goodness

We love this Root Vegetable Stew in the fall and winter months. Its flavors and fragrances are so cozy, and comforting.

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Prep Time
15 mins

Cook Time
5 hours

Total Time
5 hours 15 mins

Course
Main Dish

Servings
7

Ingredients

• 1/4 cup olive oil
• 1 1/4 tsp ginger ground
• 1 1/2 tsp cinnamon ground
• 1/2 tsp coriander ground
• 1/4 tsp cumin ground
• 1/8 tsp cayenne pepper do NOT use if nightshade restricted
• 1 pinch saffron
• 1 pinch Himalayan sea salt or Celtic sea salt to taste
• 1 pinch black pepper fresh ground
• 2 cups yellow onions large, diced, option – use fennel bulb or leek instead
• 1 cup red lentils soak in water while preparing the other veggies and rinse prior to adding to crock pot
• 1 lb carrots (approximately 5) peeled and cut into large pieces
• 1 lb parsnips (approximately 4-5) peeled and cut into large pieces
• 1 lb turnips (approximately 2 -3) peeled and cut into large pieces
• 2 lbs butternut squash (or acorn squash or pumpkin) peeled, seeded, and cut into large pieces
• 2 lbs sweet potatoes (approximately 4 medium) peeled and diced in large pieces
• 4 cups chicken or vegetable broth
• 4 cups spinach leaves or chard organic, cut up
• 2 tbsp apple cider vinegar

Instructions

1. Heat the oil and cook onions until translucent.
2. Add the spices, except black pepper, to the onions and cook for an additional minute.
3. Add to crockpot and mix in all other ingredients except the greens (spinach or chard) and vinegar. Pepper to taste. Cook on high.
4. Cook covered until all veggies are easily pierced with a fork – anywhere from 1-5 hours – depending on your crockpot and the size of the veggies.
5. Do NOT over-mix the veggies or they will get too mushy.
6. Add the greens and vinegar to the crockpot. Salt to taste. Cook until greens are wilted. Add more pepper, vinegar, and/or salt if needed.
7. Enjoy!

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