Vegetarian Stew in Bread Bowls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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. 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 |
10 round loaves sourdough bread (8 to 9 ounces each) |
Directions:
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.
2. In a small bowl, mix cornstarch and water until smooth. Stir into stew. Cook, covered, on high 30 minutes or until thickened.
3. Cut a thin slice off the top of each bread loaf. Hollow out bottoms of loaves, leaving 1/2-in.-thick shells (save removed bread for another use). Serve stew in bread bowls. Yield: 10 servings.
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