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   One cold fall day Bill had the idea to put together a stew that would feature the vegetables of the season. Beef didn't seem to fit well with the flavors of the root vegetables, so he went with pork which has a more mild flavor that wouldn't dominate the stew the way beef would. Once he put it together he decided on a strong amount of black pepper to finish it off. Carol, who's a big fan of black pepper liked it from the start and we make it every fall now when the weather turns cold.

                  Pork and Root Vegetables Stew
                             Bill and Carol
4 cups slow-cooked pork
4-5 carrots
3-4 parsnips
2 med. onions
2 large sweet potatoes
2 32oz. boxes chicken broth
2 chicken bouillon cubes
2 tsp black pepper
1 slice white bread

Instructions

Use leftover pork from a roast or slow cook a pork butt until tender. Peel and cut vegetables to stew sized pieces.

In a stock pot add the broth, bouillon cubes, any saved liquid from cooking the pork and the carrots. Boil for 20 minutes, then add the parsnips and onions. After another 10 minutes add the sweet potatoes, pork, and black pepper.

Simmer until the sweet potatoes soften. This will only take a few minutes. Don't overdo it or they will disintegrate. Remove a cup of the broth and add it to a slice of bread and blend until smooth, then add it back. This thickens the stew.