Root Vegetables Sausage Stew

A hearty dish to put on the table when it’s cold and grey outside. It’s very good with sausages.

    • 1 large potato, peeled and cut into ½-inch cubes
    • 1 large sweet potato, peeled and cut into ½-inch cubes
    • 2 carrots, peeled and coarsely chopped
    • 1 parsnip, peeled and coarsely chopped
    • 1 onion, finely chopped
    • 1 pound smoked sausage, sliced (I used Aidell’s Chicken & Turkey)
    • 1 can (14 to 15 ounces) Italian style stewed tomatoes, with juices
    • 1-1/2 cups chicken broth
    • 2 teaspoons sugar
    • ½ teaspoon dried thyme
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup chopped fresh parsley
  1. I used my 4-Quart slow cooker.
  2. In your slow cooker, combine the potato, sweet potato, carrots, parsnip, onion, sausages, tomatoes (with their juices), broth, sugar, thyme and pepper.
  3. Stir well to mix.
  4. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours, or until the vegetables are tender and can easily be pierced with a fork.
  5. Stir in the parsley during the last 5 to 10 minutes of cooking.
  6. Season to taste with salt and pepper.

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