Slow Cooker Root Vegetable Confit Recipes

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SLOW-COOKER GLAZED ROOT VEGETABLES



Slow-Cooker Glazed Root Vegetables image

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h20m

Yield 9

Number Of Ingredients 10

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
  • In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
  • Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

SLOW-COOKER ROOT-VEGETABLE CONFIT



Slow-Cooker Root-Vegetable Confit image

Instead of roasting your vegetables, try giving them the slow-cooker treatment. Here, carrots, parsnips, and beets are poached in a spiced oil until silky and flavorful. Serve with pesto over grains or alongside roasted meats. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Slow Cooker Recipes

Yield Serves 4 to 6

Number Of Ingredients 15

1/2 cup salted shelled roasted pistachios
1/2 cup packed fresh flat-leaf parsley
1 small clove garlic, smashed and peeled
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons finely grated Pecorino Romano
4 small carrots, peeled, ends left intact
4 small parsnips, peeled
2 beets, peeled and cut into 1/2-inch wedges
8 cipollini onions
1 bulb fennel, cut into wedges, core intact
2 dried bay leaves
1 teaspoon whole coriander seeds
3 dried red chiles
4 to 5 cups extra-virgin olive or canola oil

Steps:

  • Pistachio Pesto:In a mini food processor, pulse pistachios, parsley, and garlic with oil until finely chopped. Add vinegar and cheese; pulse to combine. Transfer to a bowl. Pesto can be refrigerated in an airtight container up to 3 days. Makes about 1/2 cup.
  • Root-Vegetable Confit:Preheat a 5-to-6-quart slow cooker. Combine carrots, parsnips, beets, onions, fennel, bay leaves, coriander seeds, chiles, and oil in slow cooker. Cover and cook on high until tender, about 2 1/2 hours (or on low 5 hours).
  • Let cool in oil 30 minutes; then, using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain. Serve, with pesto alongside.

SLOW COOKER BEEF WITH ROOT VEGETABLES



Slow Cooker Beef with Root Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 8h15m

Yield 4 servings

Number Of Ingredients 14

1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 (3-pound) chuck roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder

Steps:

  • Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
  • Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
  • Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

SLOW COOKER ROOT VEGETABLE TAGINE



Slow Cooker Root Vegetable Tagine image

This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.

Provided by OSCARMAMA

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 9h50m

Yield 8

Number Of Ingredients 14

1 pound parsnips, peeled and diced
1 pound turnips, peeled and diced
2 medium onions, chopped
1 pound carrots, peeled and diced
6 dried apricots, chopped
4 pitted prunes, chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
1 tablespoon dried parsley
1 tablespoon dried cilantro
1 (14 ounce) can vegetable broth

Steps:

  • In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth.
  • Cover, and cook 9 hours on Low.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 31 g, Fat 0.7 g, Fiber 7.2 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 187.4 mg, Sugar 15.3 g

SLOW COOKER SPICED ROOT & LENTIL CASSEROLE



Slow cooker spiced root & lentil casserole image

Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals

Provided by Anna Glover

Categories     Dinner, Main course, Supper

Time 5h50m

Number Of Ingredients 11

2 tbsp olive oil
1 onion , finely chopped
3 carrots , peeled and cut into 3cm slices
500g (about 5 medium) parsnips , peeled and cut into 3cm slices
3 garlic cloves , crushed
2 tbsp mild curry powder
1 tbsp smoked paprika
150g red lentils , rinsed
600ml hot vegan vegetable stock
2 bay leaves
lemon juice , to serve

Steps:

  • Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
  • Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

Nutrition Facts : Calories 333 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

SLOW-ROASTED ROOT VEGETABLES



Slow-Roasted Root Vegetables image

When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called "Noodles and Nuts." I tried the topping on carrots and parsnips instead of noodles and haven't looked back. -Terri Collins, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 5h15m

Yield 12 servings.

Number Of Ingredients 10

2 pounds fresh baby carrots
1 medium onion, halved and thinly sliced
1/4 cup butter, cubed
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds medium parsnips
2 tablespoons seasoned bread crumbs
3/4 cup chopped walnuts, toasted
3 tablespoons grated Romano cheese, optional

Steps:

  • In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture., Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 263mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SLOW-COOKER ROASTED ROOT VEGETABLES



Slow-Cooker Roasted Root Vegetables image

Check out this flavorful recipe for Slow-Cooker Roasted Root Vegetables. Simmer for 3-4 hours for these Slow-Cooker Roasted Root Vegetables.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 12 servings

Number Of Ingredients 6

1 lb. carrots, peeled, cut into 2-inch-thick slices
1 lb. golden beets, peeled, cut into 1/4-inch-thick wedges
1 lb. parsnips, peeled, cut into 2-inch chunks
1/3 cup KRAFT Balsamic Vinaigrette Dressing
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 Tbsp. chopped fresh parsley

Steps:

  • Place vegetables in slow cooker sprayed with cooking spray. Pour dressing over vegetables; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 6 to 7 hours).
  • Meanwhile, cook and stir bacon in skillet until crisp; drain on paper towels.
  • Stir vegetables. Sprinkle with bacon and parsley.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

SLOW-COOKER BALSAMIC ROOT VEGGIES



Slow-Cooker Balsamic Root Veggies image

We loaded up our slow cooker with root vegetables like parsnips, carrots and red and white potatoes and added honey and balsamic vinegar for a sweet and savory vegetarian Thanksgiving Day side dish.

Provided by Stephanie Wise

Categories     Side Dish

Time 4h15m

Yield 8

Number Of Ingredients 11

1 lb parsnips, peeled, cut into 2-inch pieces
1 bag (16 oz) ready-to-eat baby-cut carrots
2 medium white onions, cut into wedges
1 lb sweet potatoes, peeled, cut into 2-inch pieces
1/2 lb small red potatoes, cut into quarters
3 tablespoons vegetable or olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

  • Spray 6-quart slow cooker with cooking spray. In slow cooker, place parsnips and carrots. Top with onions, sweet potatoes and red potatoes.
  • In a small bowl, mix oil, vinegar, honey, salt and pepper with whisk. Pour mixture evenly over vegetables.
  • Cover; cook on High heat setting 4 hours or until vegetables are tender. Transfer vegetable mixture to serving dish; sprinkle with parsley.

Nutrition Facts : ServingSize 1 Serving

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