Chilly Parsnip Stew

Name: Chilly Parsnip Stew
Prep time: 30 min
Cook time: 15 min
Yield: 6
Ingredients: 1 purple topped turnip (medium); 2 parsnips (large); 2 boneless skinless chicken breasts (approximately 1 lb); 2 bell peppers (yellow, orange, or red); 1 yellow squash; 4 cups fresh spinach; 1 tsp paprika; 2 tsp dried oregano; 3/4 tsp Celtic sea salt; 1/8 tsp chili powder

Natasha

5 years ago

Chilly Parsnip Stew

Course Main Dish

Diet Anti-candida, Dairy Free, Eggless, Gluten Free, Lactose Free, Nut Free, Paleo, Rice Free, Soy Free, Sugar Free

Cook Method Quick Cook Pot

Prep and Cook Time 45 Minutes Total, Quick Cook

Protein Source Chicken, Poultry

Servings 6

Prep Time 30 minutes

Cook Time 15 minutes

Ingredients

1 purple topped turnip medium
2 parsnips large
2 boneless skinless chicken breasts approximately 1 lb
2 bell peppers yellow, orange, or red
1 yellow squash
4 cups fresh spinach
1 tsp paprika
2 tsp dried oregano
3/4 tsp Celtic sea salt
1/8 tsp chili powder

Instructions

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.

Recipe Notes

Notes:

This recipe was developed in a 6-quart Cosori Multi-Cooker. Frozen spinach (2 cups) can be substituted for fresh spinach.