Dec 17, 2008 20:36
3 carrots
2 medium turnips
1 onion
2 garlic cloves (but I like more)
14 oz can of diced tomaters (don't drain)
Veggie broth (a cup or more as needed)
1/2 tsp of ground cumin
1/2 tsp of red pepper flakes
Chop up all the veggies in bite-sized pieces. The smaller, the better, and it will cook faster.
Toss it all in a slow cooker (4 qt or larger). I put in enough broth to cover the top of the veggies.
Cook on low heat for at least 6 hrs, or on high for about 3. Then add one sliced zucchini and a can of (drained) chickpeas to the mix and cook it for one more hour on low.
Especially good the second day and with warm crusty bread. (Stew freezes well too.)
Turnips are slightly tangy, like radishes, and if you believe macrobiotic mumbo jumbo, root vegetables slowly cooked are very nurturing to your insides during the cold weather. Enjoy.