Parsnips, that root vegetable that looks like a creamy white carrot, have a slightly sweet flavor that goes nicely with pork. However, instead of the parsnips, two more sliced carrots can be used and the stew will be just as colorful and tasty.

Prep: 25 min
Cook: Low 6 to 7 hr OR High 3 to 4 hr
Finish: High 30 to 45 min

1 1/2 pounds pork boneless loin, cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 carton (32 ounces) ready-to-serve chicken broth
2 cups 1/2-inch diced peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal® all-purpose flour
3 tablespoons margarine or butter, softened


1. Mix all ingredients except flour and margarine in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.

3. Mix flour and margarine. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.

4. Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened.

Chicken broth is available in an aseptic box that is handy to use. It has an easy-to-open pour spout, and any leftover broth can be stored in the box in the refrigerator. Four cups of chicken broth or broth made from bouillon cubes or granules can be used in place of the box of broth.

Nutritional Info per 1 Serving: 275 calories (115 calories from fat); 13 g fat (4 g saturated); 50 mg cholesterol; 1010 mg sodium; 21 g carbohydrate (4 g dietary fiber); 23 g protein

This recipe displayed with permission from General Mills, Inc.