<http://schema.org/recipeInstructions>
" In a 5- to 6-quart slow cooker, combine the rutabaga, garlic, parsnips, onion, celery, and 1/2 teaspoon pepper. Add the wine. Using kitchen twine, tie the thyme sprigs together. Nestle the thyme and sausages into the vegetable mixture and cook until the vegetables are tender and the sausages are cooked through, 5 to 6 hours on low or 3 to 4 hours on high. Five minutes before serving, remove the thyme, gently fold the beans into the sausage and vegetable mixture and cook, covered, until heated through, about 2 minutes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a35852/sausage-root-vegetable-stew-recipe-wdy1013/>