Vegetarian Stew in Bread Bowls Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment