• Cooking Time: 5 1/2 Hr - Low
• Servings: 4 - 5
• Preparation Time: 15
• 1 ½ C Baby Carrots
• 3 Medium White Potatoes, ½ inch cubes
• 1 Leek, halved lengthwise and sliced
• 4 stalks Celery, sliced
• 1 pint White Button Mushrooms, quartered
• ½ Yellow Onion, diced
• 4 C Low Sodium Vegetable Stock
• ½ Tbsp. Turmeric
• 1/3 Tbsp. White Pepper
• ¼ Tsp. Onion Powder
• ¼ Tsp. Garlic Powder
• Approximately 1 – 1 ½ Tsp. Sea Salt
• 1 Tbsp. Unsalted Butter
• 3 Sprigs Rosemary
• 4 Fresh Sage Leaves
• 3 Dried Bay Leaves
• 1 C Frozen Sweet Corn
• ½ Tsp. Ground Thyme
• Salt / Pepper to taste
• 1 ½ Heaping Tsp. Corn Starch

1. Layer each ingredient in the crock pot until the first space in the GROCERY LIST. Between each vegetable layer, season with a pinch of sea salt. (leading up to approximately 1 – 1 ½ Tsp.) Pour the stock in after all veggies are in the pot.
2. Add the turmeric, white pepper, onion / garlic powders, and butter. Use a spoon to kind of work the spice into the stock without stirring up all the veggies.
3. When adding the herbs, ensure they have been dipped in the liquid a little and set atop the dish otherwise they tend to go quite black in the pot.
4. Close the lid and set to low for 4 Hours.
5. After 4 hours, remove the lid and gently stir in the corn and thyme. In a glass, add the corn starch and remove about 3 Tbsp. of the hot stock and whisk it into the corn starch. Pour the stocky corn starch mixture back into the stew and give it a gentle stir. Close the lid and continue cooking another hour – hour and a half on low.
6. Taste and adjust the salt if necessary and add black pepper as well if desired. Remove the herbs prior to service. Serve straight from the pot!
7. Garnish with fresh Parsley.

A lovely, homey stew whipped up in the slow cooker. So delicious and simple to make.