Name: Slow Cooker Vegetable Stroganoff
Yield: 4 servings
Ingredients: 2 cups Vegetable Broth; 12 ounces, weight Sliced Fresh Mushrooms; 1 whole Yellow Onion, Coarsely Chopped; 1 whole Russet Potato, Washed Well And Coarsely Chopped; 1 whole Parsnip, Washed Well And Coarsely Chopped; 2 teaspoons Minced Garlic; 18 teaspoons Ground Black Pepper, More To Taste; 1 cup Frozen Green Peas; 1/4 teaspoons Dry Mustard; 1- 1/2 Tablespoon Worcestershire Sauce; 2 teaspoons Cornstarch; 1- 1/2 cup Light Sour Cream (substitute Full Fat Or 2% Greek Yogurt If Desired)

Servings: 4 persons

2 cups Vegetable Broth
12 ounces, weight Sliced Fresh Mushrooms
1 whole Yellow Onion, Coarsely Chopped
1 whole Russet Potato, Washed Well And Coarsely Chopped
1 whole Parsnip, Washed Well And Coarsely Chopped
2 teaspoons Minced Garlic
18 teaspoons Ground Black Pepper, More To Taste
1 cup Frozen Green Peas
1/4 teaspoons Dry Mustard
1- 1/2 Tablespoon Worcestershire Sauce
2 teaspoons Cornstarch
1- 1/2 cup Light Sour Cream (substitute Full Fat Or 2% Greek Yogurt If Desired)

1
Combine all ingredients, except the cornstarch and sour cream, in a large slow cooker.
2
Put the lid on and cook on low for 6 hours.
3
Before serving, remove 1 cup of broth from the slow cooker.
4
Bring it to a boil in a small saucepan, and whisk in cornstarch.
5
Whisk until thickened, then add sour cream and return mixture to the slow cooker.
6
Stir to combine.
7
Allow it to heat through for 30 minutes prior to serving.
8
Serve over whole grain pasta or brown rice.
9
Nutrition information per 1 1/4 cup serving: 204 calories, 6.5 g fat, 10 g protein, 21 g carbohydrates, 4.5 g fiber

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Slow Cooker Vegetable Stroganoff

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