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Melanie Scheepers: "This was beyond yum. As I don't have a slow cooke…" Read More
14Ingredients
5Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. butternut squash
- 1 potato (medium)
- 2 carrots (slender)
- 12 baby carrots
- 1 cup green beans (frozen cut)
- 1 can fat free beef broth (14 ounce size)
- 1 Tbsp. red wine vinegar
- 1/4 tsp. black pepper
- 1 tsp. dried rosemary
- 1/4 lb. turkey sausage (low-fat, or light kielbasa)
- 4 onions (small)
- 1/4 cup cold water
- 2 Tbsp. cornstarch
- fresh parsley (snipped)
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Reviews(1)
Melanie Scheepers 7 years ago
This was beyond yum. As I don't have a slow cooker I made it in an iron pot over very very low heat. I also kept the sausage skins on. The slow cooking process really softened the skins. The veggies became really flavorful . Now firmly on my weekly menu, especially during the rainy season.