Parsnip Meal 1: Slow Cooker Fall Harvest Pork Stew

So far our cooking adventure is off to a great start!  We perused and found several good recipes with parsnips.

Our first parsnip meal was a fall harvest pork stew cooked in the crock pot. Basically we prepared all of the ingredients, added them to the crock pot and waited:

Fall harvest pork stew: Before

  • 2 pounds boneless pork shoulder, cut into 2-inch pieces
  • 1 (10.75 ounce) can Campbell’s® Condensed French Onion Soup
  • 1/2 cup apple cider or apple juice
  • 3 large Granny Smith apples, cut into thick slices
  • 3 cups butternut squash, peeled, seeded and cut into 2-inch pieces
  • 2 medium parsnips, peeled and cut into 1-inch pieces
  • 1/2 teaspoon dried thyme leaves

I’ve never knowingly eaten or prepared parsnips before and so far, so good!  They are a lot like a starchy, white-ish carrots with a very unique, delicious taste.

Fall harvest pork stew: After

The stew turned out alright.  It’s probably not something we’ll make again, but it was nutritious and delicious for a dinner and lunch leftovers.

Next parsnip recipe: Parsnip fries and turkey burgers!


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