Root Vegetable Stew


Root vegetables from the store should be washed and peeled before chopping
4 C chopped Kale

2 large White Onions, chopped

2 lbs Parsnips, chopped

2 lbs of Potatoes, chopped

4 Celery Ribs, chopped

2 lbs Butternut Squash, deseeded, peeled, and chopped

2 lbs Carrots, chopped/diced

6 tsp minced Garlic

2 lbs Sweet Potatoes, chopped

2 Bay Leaves

2 tsp ground Black Pepper

1 tsp Sea Salt

2 Tbsp chopped Sage

6 C Vegetable broth

Carrots can take a very long time rehydrate, the smaller the better

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Root Vegetable Stew

Mar 03, 2023Brenda Brink

This recipe will fill 4 medium trays*


  1. In a large crock pot, add all of the ingredients except the Kale, stir until mixed.
  2. Cook on low for 8 hours. 
  3. Add Kale and stir until mixed, and let cook for another 10 minutes (if eating right away dish up here) 
  4. You can freeze dry like this, or you can use an immersion blender to create more of a bisque. 
  5. Let cool, and spread evenly on a parchment lined tray. You can use dividers if you wish to pre-portion. Freeze Until Frozen Solid
  6. Freeze Dry 
  7. Store Appropriately (See Tips and Tricks for storage help)NOTE: If turned into a bisque, you may want to powder before you store.


Cycle Time:

50 hours


If powdered, add some boiling water, stir and let sit for 1-2 minutes, then add more water if needed until you reach desired consistency. If a stew, follow the same steps, checking chunks for tenderness/rehydration.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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