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
1-1⁄4 c vegetable stock
salt and pepper
Heat oil in large, 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.
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.
This stew recipe, with very minor variations, has been taken from Slow Cooker, by Linda Doeser
Karen's Cottage Cheese Biscuits are delicious with this stew.