See Bonus Recipe for SLOW COOKER Roasted Root Veges that taste just like oven roasted….at end of posting.
We prepared this quite often last winter, but by the time I thought about posting it, Spring was in the air. All in good time they say, and NOW is the PERFECT TIME for Root Stoup!
This is a vegetarian meal, however, for those that enjoy organic chicken or grass-fed beef, either are good ingredients if pre-cooked, directions follow vegetarian recipe.
If you choose to do this in a slow cooker I suggest making it vegetarian, toss everything in the slow cooker, set on low for 6-7 hours, stir and you have STOUP!
Vegetarian Root Stoup (Stoup; combination word for like a soup, but bigger pieces like a stew)
In a colander, pile up equal size cubes (I like it hearty 1 1/2″ x 1 1/2″) of Rutabaga, White Turnip (tastes like potatoes when cooked), Parsnips, Carrots, white Sweet Potato, and (optional) Gold Yukon Potatoes or Small Red….oh, and personally I love to add a couple of Leeks, sliced 1/8th of an inch.
Bring broth to a simmer, add all the veges, simmer for an hour or so until everything is tender.
Add seasonings as follows:
Poultry: 3 organic chicken breasts, slightly hammered/pounded to tenderize, steamed in 1″ of water for approximately 30 minutes, topped with a bit of sea salt and Herbs de Provence. Let cool, cube and toss all of it into souppot.
Beef: You are on your own since I don’t really remember how to prepare beef, but keep in mind, it needs to be tender, cubed, and of course, organic & grassfed:)
Roasted Root Veges in the Crock Pot – Taste like you roasted them with a prime rib – but you didn’t, strictly veges!
You can literally use any and every kind of root vegetable, I used parsnips, carrots, turnips, rutabaga, and I added Yukon Gold Potatoes half way through (if you add potatoes to your slow cooker in the beginning they will get mushy, so YOU MUST USE SMALL WHOLE REDS so it is a contained mushy:) ). I also like to add whole green onions, and sometimes leek, radishes, etc. just to kick it up!
Wash and dry your root veges, lay to the side on paper towels or a cotton towel.
In a gallon size zip lock bag (or you can use a bowl) you will add (a few times to accomodate all your veges) 3 T EVOO (extra virgin olive oil, cold pressed), Sea Salt, 1 tsp dry vege broth (or blend several seasonings like rosemary, basil, sage, thyme, etc.) and white pepper.
Toss your veges in the oil mixture until coated, drop into your slow cooker (set on HIGH for a 4 hour prepare, or LOW for a 6-8 hour prepare). Continue same process until all your veges are piled up – cover and let it go.
It’s a challenge to add potatoes to this mixture unless it’s whole reds, unless you are going to be home and can add them 1/2 way through the process, otherwise, it’s delicious without, and to some preferable!