Ingredients for Slow Cooker Root Vegetable Stew Recipe
1/4 Large white onion or 2 leeks , chopped
1/4 pound Butternut squash, peeled, seeded and chopped
1/4 pound Carrots, peeled and chopped
1/4 pound Parsnips, peeled and chopped
1/4 pound Sweet potatoes, peeled and chopped
1/4 pound Yukon gold potatoes, peeled and chopped
1/2 Celery ribs, stems removed and chopped
1.50 Cloves garlic, peeled and thinly sliced
3/4 cup Chicken Or Vegetable Broth
1/4 Bay leaf
1/4 tablespoon Fresh sage leaves, finely chopped
1/4 teaspoon Freshly Cracked Black Pepper
0.13 teaspoon Sea salt
1/2 cup Chopped fresh kale
As required Optional: fried sage leaves for garnish
Nutrition value
546
calories per serving
8 g Fat34 g Protein77 g Carbs20 g FiberOther
Current Totals
Fat
8g
Protein
34g
Carbs
77g
Fiber
20g
MacroNutrients
Carbs
77g
Protein
34g
Fiber
20g
Fats
Fat
8g
Vitamins & Minerals
Calcium
358mg
Iron
5mg
Vitamin A
3746mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
10mg
Vitamin B6
< 1mg
Vitamin B9
279mcg
Vitamin B12
0mcg
Vitamin C
188mg
Vitamin E
3mg
Copper
1mcg
Magnesium
205mg
Manganese
4mg
Phosphorus
451mg
Selenium
26mcg
Zinc
3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment