When I bought the turnip, the guy at the store was rather skeptical about me cooking it. He told me he’d only heard of people shredding it and making slaw. But I think doing it in the slow cooker was a total success. I am also starting to fall in love with my slow cooker.
Turnip, Potato, and Carrot Stew
1 peeled turnip
3 russet potatoes
1 small red onion
1 tetrapack or can cream of mushroom soup
Chop up the turnip, carrots, potatoes, and onion and throw them in the slow cooker. Put the cream of mushroom soup in and then add water until you’ve basically covered all the vegetables. Sprinkle in a bit of rosemary and parsley, I used dried, but if you have fresh, I’m sure that’s much better. Cook on low for 6 hours. Serve with chopped green onions on top.
If I made it again, I’d probably add more carrots, but it was pretty good. It could’ve used a bit more flavor but I’m not sure what I should’ve added. I would’ve liked more mushrooms than just the few in the soup, but the hero isn’t a huge mushroom fan. Any suggestions on what I should add next time?