Vegetarian Stew in Bread Bowls
TOTAL TIME: Prep: 30 min. Cook: 8 -1/2 hours
YIELD: 8 servings.
Shortly before we had our third child, my husband wisely got our first slow cooker. This was the first recipe I tried on a cool day. It felt great to both take care of the kids and eat a warm, homemade meal at the end of the day. —Maria Keller, Antioch, Illinois
Ingredients
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3 cups cubed red potatoes (about 4 medium)
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2 cups chopped celery (about 4 ribs)
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2 medium leeks (white portion only), cut into 1/2-inch pieces
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1-3/4 cups coarsely chopped peeled parsnips (about 2 medium)
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1-1/2 cups chopped carrots (about 3 medium)
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1 can (28 ounces) Italian crushed tomatoes
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1 can (14-1/2 ounces) vegetable broth
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2 teaspoons sugar
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/2 teaspoon dried rosemary, crushed
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3 tablespoons cornstarch
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3 tablespoons cold water
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8 large sourdough rolls
Directions
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1.
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.
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2.
In a small bowl, mix cornstarch and water until smooth. Stir into stew. Cook, covered, on high 30 minutes or until thickened.
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3.
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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