Ingredients
1large white onion
1lbbutternut squash,peeled, seeded, chopped
1lbcarrots,peeled, chopped
1lbparsnips,peeled, chopped
1lbsweet potatoes,peeled, chopped
1lbYukon Gold potatoes,peeled, chopped
2celery ribs,stems removed, chopped
6garlic cloves,peeled, thinly sliced
3cupschicken broth,or vegetable
1bay leaf
1tbspfresh sage leaves,finely chopped
1tspfreshly cracked black pepper
½tspsea salt
2cupsfresh kale,chopped
sage leaves,fried, optional, for garnish
Parmesan cheese,optional, for garnish
Preparation
Add the onion, squash, carrots, parsnips, potatoes, celery, garlic, chicken broth, bay leaf, and sage to a slow-cooker, and carefully stir to combine.
Cook on Low heat for 6 to 8 hours, or until the vegetables are tender.
Remove the bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper, as needed.
Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese, and enjoy!
