GF Vegetable stew

Gluten-free Vegetable Stew Slow Cooker Recipe


7-8 cups of coarsely chopped and rinsed vegetables are added to the slow cooker. These vegetables include:
•potato (white or red)
•sweet potato
•turnip (rutabaga)
•green beans
•2 small onions for flavor, left whole (The onions are left whole because many people are not fond of eating them and they can be easily removed after cooking.)
•4 cups of water are added to the vegetables.
•1/4 tsp of sea salt is also added at the beginning to keep the potato from turning black.

1.All of the above ingredients are added at a time in the morning to allow for 8 hours of uninterrupted cooking time on the LOW setting.
2.One half hour before serving time, 1/2 tsp of parsley, 1/4 tsp of basil, pepper to taste, and a pinch of cayenne pepper are added.
3.At this time a thickening of 1 tbsp gluten-free flour mixed well in 1/2 cup water is also added.
4.All of the ingredients are left to cook for 1/2 hour longer on the HIGH setting.


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