Thursday, February 20, 2014
This is the perfect topping for whole grain pasta or brown rice on a cold winter day (oops- I went for the pretty pasta from Italy instead of the whole grain stuff. Don't be like me). It's heavy on vegetables and fiber (and flavor), but not heavy on calories. Where's The Beef? I don't know. But you won't miss it!
Slow Cooker Vegetable Stroganoff
2 cups vegetable broth
12 oz sliced mushrooms
1 yellow onion, coarsely chopped
1 Russet potatoes, washed well and coarsely chopped
1 parsnip, coarsely chopped
2 tsp minced garlic
1/8 tsp ground black pepper, more to taste
1 cup frozen green peas
1/4 tsp dry mustard
1 1/2 Tbsp Worcestershire sauce
2 tsp cornstarch
1 1/2 cups light sour cream (substitute 2% Greek yogurt if desired)
Combine all ingredients, except for cornstarch and sour cream in a large slow cooker. Cook on low for 6 hours.
Before serving, remove 1 cup of broth from the slow cooker. Bring it to a boil in a small saucepan, and whisk in cornstarch. Whisk until thickened, then add sour cream and return mixture to the slow cooker. Allow to heat through for 30 minutes prior to serving.
Serve over whole grain pasta or brown rice.
Nutrition Info per ~1 1/4 cups: 204 calories, 6.5 g fat, 10 g protein, 21 g carbohydrates, 4.5 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, HFS at 3:30 AM