Instructions: WINTER VEGETABLE STEW WITH CHEDDAR AND CROUTONS: A hearty, flavorful stew for healthy appetites. And its vitamin A is okay, courtesy of carrots and broccoli. Use a 5 to 6 quart cooker.

Makes 4 servings.

Combine the potatoes, turnips, carrots, celery, leek, broth, savory and pepper in an electric slow cooker. Cover and cook on LOW until the vegetables are tender, 7 to 9 hours (or on HIGH for 4 to 6 hours).

Add the broccoli. Cover and cook until the broccoli is tender, about 15 minutes or longer. Divide the stew among 4 bowls; top each serving with croutons, cheese, and bacon-flavored bits.

with at-free cheddar and store bought croutons: PER SERVING: 232 cals, 3.7

To make toasted croutons, cut 3 slices of crusty bread into 1/2-inch cubes. Spread the cubes on a baking sheet or perforated pizza pan. Mist the cubes with nonstick spray, then broil them until theyre golden, about 5 minutes. shake or stir cubes to expose the uncooked sides; broil them until golden, about 3 minutes.

NOTES : Advice on this is to cook a little longer. The broccoli was a bit too crisp in contrast.

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