Lunch: Vegetarian Stew in Bread Bowls Recipe

Ingredients

3 cups cubed red potatoes (about 4 medium)
2 cups chopped celery (about 4 ribs)
2 medium leeks (white portion only), cut into 1/2-inch pieces
1-3/4 cups coarsely chopped peeled parsnips (about 2 medium)
1-1/2 cups chopped carrots (about 3 medium)
1 can (28 ounces) Italian crushed tomatoes
1 can (14-1/2 ounces) vegetable broth
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
3 tablespoons cornstarch
3 tablespoons cold water
8 large sourdough rolls

Instructions

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-9 hours or until vegetables are tender.
In a small bowl, mix cornstarch and water until smooth. Stir into stew. Cook, covered, on high 30 minutes or until thickened.
Cut a thin slice off the top of each roll. Hollow out rolls, leaving 1/2-in.-thick shells (save removed bread for another use). Serve stew in bread bowls.

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