Lunch: Slow Cooker Harvest Stew
Ingredients
2 cups cubed Yukon Gold potatoes
2 cups cubed, peeled sweet potatoes
2 cups butternut squash, peeled, cubed
1 cup cubed rutabaga
1 cup diced carrots
1 cup sliced celery
1 cup diced onion
2 cloves garlic, minced
1/4 teaspoon fresh sage, chopped
2 cups apple cider
2 cups vegetable stock
1 Granny Smith apple, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Add all ingredients to a slow cooker and stir to just to combine. Cover and cook on low for 4 hours, or until vegetables are tender. Do not stir.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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