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In a 4- to 5-quart Dutch oven, cook ground pork, mushrooms, onion and garlic over medium-high heat until meat is brown and mushrooms are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 4-quart slow cooker, combine meat mixture, broth, celery, 1 cup carrots, tapioca, Worcestershire, thyme, 1/2 teaspoon salt and pepper. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
About 1 hour before serving, in a covered large saucepan, cook rutabaga, potato, parsnips and the remaining 1 cup carrots in enough boiling water to cover for 25 to 30 minutes or until vegetables are very tender; drain. Return vegetables to hot pan. Mash vegetables with a potato masher. Stir in milk and the remaining 1/2 teaspoon salt.
If cooking on Low, turn cooker to High. Stir frozen peas into mixture in cooker; spoon the mashed vegetable mixture evenly over mixture. Cover and cook for 30 minutes more. Before serving, sprinkle with chives.