"Meatless Monday" Recipe of the Day - Slow Cooker Vegetable Stew

Thank you to Terry for passing this one along. She found it in her local newspaper several years ago and has been preparing it ever since.


Slow Cooker Vegetable Stew

Ingredients:

3 cans (15 ounces each) low-sodium vegetable broth
1 pound fresh mushrooms, mixed variety, sliced ½-inch thickness
1/2 cup shallot, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1 small bulb head fennel, cut into ¼-inch thick slices and reserving feathery leaves
1½ pounds small, thin-skinned red potatoes, scrubbed and cut in half
3 purple-topped turnips, rinsed, peeled, and cut into eighths
1/2 cup 100% apple juice mixed 1 Tablespoon white or cider vinegar
1½ Tablespoon cornstarch
1/4 cup whipping cream or soy creamer or additional vegetable broth
Sea Salt and pepper to taste


Directions:

* Add all ingredients to the crock pot except whipping cream and cornstarch to the crock pot, placing potatoes on the bottom of the crock pot.
* Cover and cook on low setting for 4 to 5 hours (time may vary), until potatoes and other vegetables are soft. Halfway through cooking, use a slotted spoon to carefully mix the ingredients together.
* In a medium bowl, whisk together whipping cream and cornstarch until they are smooth.
* When the stew is heated through and vegetables are soft, turn off the crock pot or slow cooker and carefully blend in the cream and cornstarch mixture.
* Cover and let stand with the crock pot or slow cooker turned off for 15 additional minutes until heated through. If not hot enough, turn crock pot or slow cooker on low setting for 15 minutes, but the root vegetable and mushroom stew should be hot enough to serve.
6-8 servings