Autumn Harvest Stew Makes: 4 servings Prep: 25 minutes Cook: 7 to 8 hours 1 pound boneless pork shoulder 2 cups cubed, peeled sweet potatoes 2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups) 2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups) 1 medium onion, chopped 3/4 teaspoon dried thyme, crushed 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups apple cider or apple juice
Trim fat from meat. Cut pork into 1-inch cubes. In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Nutrition Facts Servings Per Recipe 4 servings Calories 365, Total Fat (g) 8, Saturated Fat (g) 3, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 76, Sodium (mg) 392, Carbohydrate (g) 37, Total Sugar (g) 7, Fiber (g) 7, Protein (g) 24, Vitamin A (DV%) 121, Vitamin C (DV%) 40, Calcium (DV%) 7, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet >From BH&G http://groups.yahoo.com/group/casseroles_and_crockpots/ Looking for some new crockpot recipes? Casseroles?
