Sausage and Root Vegetable Stew


  • ½ small (about 10 ounces) rutabaga, peeled and cut into 1-inch pieces
  • 2 clove(s) garlic, finely chopped
  • 2 medium parsnips, cut into ½-inch pieces
  • 1 medium onion, cut into ½-inch-thick wedges
  • 1 stalk(s) celery, sliced
  • Black pepper
  • ½ cup(s) dry white wine
  • + 3 more ingredients
    • 6 sprig(s) thyme
    • 8 small (about 1 ½ pounds) sweet Italian sausages, halved crosswise
    • 1 can(s) (15-ounce) pink beans, rinsed

1. In a 5- to 6-quart slow cooker, combine the rutabaga, garlic, parsnips, onion, celery, and 1/2 teaspoon pepper. Add the wine. 2. 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 sausag...

View full recipe at SpringPad


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