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Try this Winter Vegetable Stew with Cheddar and Croutons recipe, or contribute your own. "Soups" and "Slow cook" are two of the tags cooks chose for Winter Vegetable Stew with Cheddar and Croutons.
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WINTER VEGETATABLE STEW WITH CHEDDAR AND CROUTONS: A hearty, flavorful stew for healthy appetites. And its vitamin A is okay, courtesy of carrots and broccoli. Use a 5 to 6 quart cooker. Makes 4 servings. Combine the potatoes, turnips, carrots, celery, leek, broth, savory and pepper in an electric slow cooker. Cover and cook on LOW until the vegetables are tender, 7 to 9 hours (or on HIGH for 4 to 6 hours). Add the broccoli. Cover and cook until the broccoli is tender, about 15 minutes or longer. Divide the stew among 4 bowls; top each serving with croutons, cheese, and bacon-flavored bits. Per serving with regular cheddar cheese: 320 calories, 11 g fat (30% of calories), 6.3 saturated fat, 30 mg cholesterol, 604 mg sodium, 3.8 g dietary fiber. McEstimates with at-free cheddar and store bought croutons: PER SERVING: 232 cals, 3.7 g fat (15.3% cff). To make toasted croutons, cut 3 slices of crusty bread into 1/2-inch cubes. Spread the cubes on a baking sheet or perforated pizza pan. Mist the cubes with nonstick spray, then broil them until theyre golden, about 5 minutes. shake or stir cubes to expose the uncooked sides; broil them until golden, about 3 minutes. Carol Heding Munson, Smart Crockery Cooking (1996: Sterling IBSN 0-8069-6106-6 paper)/patH 4 hr method. Recipe by: Carol Heding Munson, Smart Crockery Cooking (1996) Posted to Digest eat-lf.v097.n316 by KitPATh
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