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Slow Cooker Root Vegetable Stew


1 large white onion OR 2 leeks (white portion only), chopped
1 lb. butternut squash, peeled, seeded and chopped
1 lb. carrots, peeled and chopped
1 lb. parsnips, peeled and chopped
1 lb. sweet potatoes, peeled and chopped
1 lb. Yukon Gold potatoes, peeled and chopped
2 celery ribs, stems removed and chopped
6 cloves garlic, peeled and thinly sliced
3 cups chicken or vegetable broth
1 bay leaf
1 Tbsp. fresh sage leaves, finely chopped
1 tsp. freshly-cracked black pepper
1/2 tsp. sea salt
2 cups chopped fresh kale
optional: fried sage leaves for garnish (see note below)



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