Crockpot Dishes

This stew is actually pareve, but it tastes fleishig because of the Tofurkey™... which tastes surprisingly genuine in this incarnation. Even more bizarre, my picky kids gobble this up, so parents ahoy! it's worth a try.

I use golden beets because my family and I prefer to have the beets peeled before cooking. This is much less of a hassle when the beets are yellow as they do not stain. But there is no reason you cannot use red beets or unpeeled beets of any color. Also, the beet greens can be saved and braised. There are many options, but I have included a second recipe below in the event that you don't have.

I live on the west coast (USA). In practical terms, this means I can go into any grocery store and buy taro root and bok choy, but so help me if I want okra. Even kosher organic skinless boneless chicken isn't that hard to come by. (Thank you Trader Joe's®!) This recipe is what happens when I get fed up looking for ingredients for a more traditional stew out of the Rival Crock-pot® cookbook and run with whatever's out there. It's pretty good! If you like taro root and want to use more of it, substitute out potatoes by weight. Taro is a root vegetable that is common to oceanic cuisines around the world. You may be more familiar with it as a gourmet "potato" chip.