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    Autumn Harvest Stew


    Source of Recipe


    lhj.com
    1 pound boneless pork shoulder
    2 cups cubed, peeled sweet potatoes
    2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
    2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
    1 medium onion, chopped
    3/4 teaspoon dried thyme, crushed
    1/2 teaspoon dried rosemary, crushed
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 cups apple cider or apple juice


    Trim fat from meat. Cut pork into 1-inch cubes.
    In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
    Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.

    Nutritional Information
    Nutritional facts per serving
    calories: 365, total fat: 8g, saturated fat: 3g, monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: 76mg, sodium: 392mg, carbohydrate: 37g, total sugar: 7g, fiber: 7g, protein: 24g, vitamin A: 121%, vitamin C: 40%, calcium: 7%, iron: 16%


 

 

 


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