Root Vegetable Stew

This recipe will make about 20 cups.

Directions:

1. In a large crockpot, add all the ingredients except the kale. Stir well to combine.
2. Cook on low for 8 hours.
3. Add the kale, stir to incorporate, and let cook for another 10 minutes. If serving immediately, dish up at this point.
4. For freeze-drying, you can proceed as is or use an immersion blender to create a smoother, bisque-like texture before freeze-drying.
5. Add parchment paper to your trays.
6. Pour the stew onto your trays.
7. Place dividers  (if you choose).  
8. Pre-freeze when possible.
9. Freeze dry (my cycle time was 50 hours).
10. Store in jars for short-term use or in mylar bags for long-term storage.

Rehydration:

In a bowl, combine hot water and stew at a 1:1 ratio.  Cover and let it sit for at least 10 minutes, stirring several times.  Enjoy!

Notes:

Dense vegetables like carrots can take a long time to dry and rehydrate, so the smaller the pieces the better.  

This healthy stew is naturally high in fiber, Vitamins A and C, as well as complex carbohydrates for sustained energy!

Nutritional Value Per 1 cup

Calories: 160   Protein: 3 g   Fat: 0.5 g   Carbohydrates: 37 g   Sugar: 8 g   Fiber: 7 g

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