Winter Vegetable Medley

This stew recipe, with very minor variations, has been taken from Slow Cooker, by Linda Doeser

2 tb oil
2 onions, chopped
3 carrots, chopped
3 parsnips, chopped
2 bunches celery, chopped, leaves reserved
2 tb chopped fresh parsley
1 tb chopped fresh cilantro
1 and ¼ c vegetable stock
salt and pepper

Heat oil in lg, heavy pan. Add onions and cook over medium heat, stirring occasionally, for 5 minutes until softened. Add carrots, parsnips and celery and cook, stirring occasionally, for 5 minutes more. Stir in the herbs, season with salt and pepper, and pour in the stock. Bring to a boil.

Transfer veggies to slow cooker, cover, and cook on high for 3 hours or until tender. Garnish with a few of the reserved celery leaves.

Variation:
For a more substantial dish, sprinkle thinly shaved Parmesan cheese over each portion or drizzle with 2 tb heavy cream.

To use dried cilantro and parsley instead of fresh, cut amount by 2/3. I’ve sometimes substituted turnip for parsnips. When there is no vegetable stock on hand, I use a teaspoon of miso paste with water instead.

Baking powder biscuits are delicious with this stew but why wouldn’t dumplings be equally so?