Veggie Stew

A great dish for chasing the winter chill away.  Full of hearty root vegetables tossed in the baby crock, your living space will fill up with the good smells while you anticipate dinner!

Ingredients:
1/2 cup carrot, sliced thin
1/2 cup parsnip
1/2 cup turnip
1/2 cup rutabaga
2 tbsp navy beans
1/4 seitan
1/2 tsp. cinnamon
1/4 tsp. nutmeg and sage
A twist or two of black peppercorn
Salt to taste.

All ingredients go in the baby crock for approximately 6 hours, or until the veggies are the tenderness you prefer. 

Note:
I added about 1/4 tsp. arrowroot to thicken up the gravy a bit.

Served with a slice of sourdough!