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Slow Cooker Spiced Root Vegetables

Slow cooker spiced root vegetables

3
Points®
Total Time
8 hr 18 min
Prep
18 min
Cook
8 hr
Serves
16
Difficulty
Easy
Here's a great side dish for your next holiday meal. Best of all, you don't have to take up valuable oven space to prepare it. This wonderful recipe is full of Middle Eastern flare such as dried fruit, nuts and rich spices. The root vegetables become super tender during the look cook time and marry beautifully with the other flavors. Serve this with your Thanksgiving turkey or other poultry mains. Pork will also pair well with these veggies. In winter when these vegetables are plentiful, look in your produce section for pre cut rutabaga to save some time and a little effort cutting these dense roots.

Ingredients

Uncooked parsnip

5 medium, peeled and chopped into large pieces

Carrots

4 medium, peeled and chopped into large pieces

Uncooked turnip

3 medium, or 1 medium rutabaga, peeled and chopped into large pieces

Uncooked sweet potato

2 medium, peeled and chopped into large pieces

Prunes

8 piece(s), pitted, chopped

Honey

¼ cup(s)

Orange zest

1 Tbsp, finely grated

Ground cinnamon

1½ tsp

Table salt

½ tsp

Vegetable broth

2 cup(s), reduced-sodium (or more or less as needed)

Instructions

  1. Combine all the ingredients, except the broth, in a 4-quart (or larger) slow cooker.
  2. Pour in the broth so that it comes halfway up the vegetables.
  3. Cover and cook on low until the vegetables are tender, about 6 to 8 hours.
  4. Serving size: 1/2 rounded cup

Notes

If you don’t have a slow cooker, you can put all the ingredients in a heavy-bottom pot and bring it to a boil; reduce the heat to a simmer and cook, stirring occasionally, until tender, about 1 hour.Rutabagas are large and round, sometimes sold as yellow turnips, and almost always waxed for storage. Make sure you get every bit of the peel off the root before you cube and cook it.

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