27 Feb Chilly Parsnip Stew
Posted at 18:54h
Chilly Parsnip Stew
Peel turnip and chop it into ¼ inch cubes. Place into the cooking pot.
Peel parsnips and cut into ½ inch rounds. Place into the cooking pot.
Cut the chicken into 1-inch pieces. Place into the cooking pot.
Cut the bell peppers into ½ inch pieces. Place into the cooking pot.
Cut the yellow squash lengthwise into quarters (or sixths if it is a large squash). Then cut each spear into ½ inch thick pieces. Place into the cooking pot.
Coarsely chop the spinach. Place into the cooking pot.
Sprinkle the paprika, oregano, salt, and chili powder over the top of the spinach.
Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
Set the multi-cooker to poultry and cook on normal for 15 minutes.
This recipe was developed in a 6-quart Cosori Multi-Cooker. Frozen spinach (2 cups) can be substituted for fresh spinach.
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