Saturday, November 6, 2010
Balsamic Root Veggies/ Sweet potatoes,parsnips,carrots for the crockpot
This was yummy and I may do it for Thanksgiving. I found this in Southern Living November 2010. The dried cranberries and seasonings make it very good.
Makes 6-8 servings. Hands on time 25 min. Total time in crock 4 hours , 25 min
1 & 1/2 lb sweet potatoes
1 lb parsnips
1 lb carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries (I may even like a bit more!)
1 Tbs light brown sugar
3 Tbs olive oil
2 Tbs balsamic vinegar
1 tsp salt
1/2 tsp freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley
1. Peel first 3 ingredients, and cut into 1&1/2 inch pieces. Combine parsnips, carrot, onions, and cranberries in a lightly greased 6 quart slow cooker; layer sweet potatoes over top.
2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir).
3. Cover and cook on HIGH 4-5 hours or until vegetables are tender. Toss with parsley if desired right before serving. If you eat bacon it says you can sprinkle with it.