ingredients
1 1/2   pounds   lean ground pork
6    cups   stemmed and chopped fresh portobello mushrooms (16 ounces)
1    cup   chopped onion (1 large)
6      cloves garlic, minced
1 1/4   cups   reduced-sodium chicken broth
1    cup   sliced celery (2 stalks)
1    cup   chopped carrots (2 medium)
3    tablespoons   quick-cooking tapioca
2    tablespoons   Worcestershire sauce
1    teaspoon   dried thyme, crushed
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
2    cups   peeled and chopped rutabaga
1    cup   peeled and chopped potato (1 medium)
1    cup   peeled and chopped parsnips (2 medium)
1    cup   chopped carrots (2 medium)
1/4   cup   low-fat milk
1/2   teaspoon   salt
1    cup   frozen peas
    Snipped fresh chives
directions
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 sauce, thyme, 1/2 teaspoon salt, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
About 1 hour before serving, in a covered large saucepan cook rutabaga, potato, parsnips, and 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 1/2 teaspoon salt.
If using low-heat setting, turn cooker to high-heat setting. 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.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 405, Fat, total (g) 19, chol. (mg) 78, sat. fat (g) 6, carb. (g) 34, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 12, pro. (g) 27, vit. A (IU) 7400.33, vit. C (mg) 30.72, Thiamin (mg) 0.62, Riboflavin (mg) 0.63, Niacin (mg) 13.16, Pyridoxine (Vit. B6) (mg) 1.06, Folate (µg) 87.83, Cobalamin (Vit. B12) (µg) 0.95, sodium (mg) 713, Potassium (mg) 1259, calcium (mg) 108, iron (mg) 2.86, Percent Daily Values are based on a 2,000 calorie diet