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Ingredients
- 2 pounds carrots
- 2 pounds rutabagas
- 2 pounds parsnips
- 1/2 cup chopped parsley
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black peppe
Details
Servings 12
Adapted from ayearofslowcooking.com
Preparation
Step 1
This is enough food to feed about 12. I used the 6.5 quart crockpot. Peel all of your vegetables, and cut into 2-inch chunks. Feed scraps to the guinea pigs. I'm usually a huge fan of the baby carrot (because of laziness), but wanted a more rugged look for this dish. If you would like to use baby carrots, go for it, and don't cut them. Chop the parsley.
Put all the vegetables into your crockpot, and add the olive oil, basil, salt, and pepper. Toss with your hands to coat fully coat the vegetables.
Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness. I cooked ours on low for 6 hours, then on high for about 90 minutes.
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