Hearty Winter Vegetable Stew

• 2 Tbs. olive oil
• 4 to 6 small shallots, peeled and halved
• 8 oz. baby carrots
• 1 lb. small new potatoes, well scrubbed and cut in half if larger than 1 1/2 inches
• 2 turnips or 1 small rutabaga, peeled and cut into 1-inch pieces
• 2 cloves garlic, crushed
• Salt and freshly ground black pepper to taste
• 1 1/2 cups vegetable stock
• 1/4 cup dry red or white wine
• 1 Tbs. tamari soy sauce
• 1 1/2 tsp. dried thyme, sage, or savory, or a mix of all three

1. Oil bottom of slow cooker with 1 tablespoon oil.
2. Add shallots, carrots, potatoes, turnips and garlic, and toss to coat with oil.
3. Add salt, pepper, stock, wine, tamari and herbs.
4. Drizzle with remaining 1 tablespoon oil.
5. Do not stir.
6. Cover slow cooker, and set on low; cook until all vegetables are tender, 6 to 8 hours.

olive oil, shallots, baby carrots, potatoes, garlic, salt, vegetable stock, dry red, soy sauce, thyme

Taken from www.vegetariantimes.com/recipe/hearty-winter-vegetable-stew/ (may not work)