Vegetarian Stew in Bread Bowls  
 Ingredients- 
 3 cups cubed red potatoes (about 4 medium) 
 2 cups chopped celery (about 4 ribs) 
 2 medium leeks (white portion only), cut into 1/2-inch pieces 
 1-3/4 cups coarsely chopped peeled parsnips (about 2 medium) 
 1-1/2 cups chopped carrots (about 3 medium) 
 1 can (28 ounces) Italian crushed tomatoes 
 1 can (14-1/2 ounces) vegetable broth 
 2 teaspoons sugar 
 1/2 teaspoon salt 
 1/2 teaspoon dried thyme 
 1/2 teaspoon dried rosemary, crushed 
 3 tablespoons cornstarch 
 3 tablespoons cold water 
 8 large sourdough rolls  
 Directions- 
 In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-9 hours or until vegetables are tender.  
 In a small bowl, mix cornstarch and water until smooth. Stir into stew. Cook, covered, on high 30 minutes or until thickened.  
 Cut a thin slice off the top of each roll. Hollow out rolls, leaving 1/2-in.-thick shells (save removed bread for another use). Serve stew in bread bowls. Yield: 8 servings.