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This hearty fall stew is packed full of protein, fiber, and colorful cold-weather root veggies.

By Woman's Day Kitchen

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Nutritional Information


Calories414
Total Fat15g
Saturated Fat5.5g
Cholesterol51mg
Sodium1,189mg
Total Carbohydrate39g
Dietary Fiber11g
Sugars--
Protein34g
Calcium--
sausage and root vegetable stew

Con Poulos; Food styling by Vivian Lui; Enterprise Hosting Service Prop styling by Marina Malchin

Serves: 4

Yields: 4 servings (cost per serving of $2.51)

Total Time: 6 hr 20 min

Prep Time: 20 min

Ingredients
U.S. Metric Conversion chart

1/2 small (about 10 ounces) rutabaga, peeled and cut into 1-inch pieces
2 clove(s) garlic, finely chopped
2 medium parsnips, cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch-thick wedges hong kong victoria harbour
1 stalk(s) celery, sliced
Black pepper
1/2 cup(s) dry white wine
6 sprig(s) thyme
8 small (about 1 1/2 pounds) sweet Italian sausages, halved crosswise
1 can(s) (15-ounce) pink beans, rinsed

Directions

In a 5- to 6-quart slow cooker, combine the rutabaga, garlic, parsnips, onion, celery, and 1/2 teaspoon pepper. Add the wine.
Using kitchen twine, tie the thyme sprigs together. Nestle the thyme and sausages into the vegetable mixture and cook until the vegetables are tender and the sausages are cooked through, 5 to 6 hours on low or 3 to 4 hours on high.
Five minutes before serving, remove the thyme, ZMOT gently fold the beans into the sausage and vegetable mixture and cook, covered, until heated through, about 2 minutes.