Slow-cooker Root Vegetable Stew

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For this one I sort of followed this recipe from LOTFOTL, in that I sautéed the onions with the spices before I put everything in the crock pot, mainly followed their spice suggestions, and half-blended it at the end. Other than that:

– Sauté onions with spices. I did:
— Coconut oil
— Ginger
— Coriander
— Cumin
— Paprika
— Cinnamon
— Pepper

– Put the sautéed onions in the slow-cooker with:
— Red and golden beets
— Rutabaga
— Turnip
— Acorn squash (I only put in a half, but next time I would use the whole thing – definitely and always the best part!)
— Carrots
— Veggie stock (left over from my curry)

– Cook on low for 3-4 hours. If you are planning on reheating it a bunch then I would say ~3, at which point some of the veggies are still kind of hard, but edible, and won’t turn to mush the next day (or the next week – this definitely held up for a while!)

– Taste it and add in other stuff to make it taste better. In my case, it tasted too beety and it had a weird horseradish-like spice. As a result I decided to add in:
— A can of coconut milk
— A veggie bouillon cube (totally cheating, I know – I really need to take a spice class!!)
— Salt
This all helped quite a bit! Also what helped was half-blending it. They say to take half out to blend, but I just stuck my immersion blender in my crock pot and kept an eye on how much I was blending. This also helped with the not-quite-cooked-yet factor

In the end, I served this to a lot of people, and people seemed to really like it! Hopefully you will too

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