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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.

3 comments:

Carmen said...

I too saw this recipe in the magazine but didn't get the details. Thank you very much for sharing. We love root veggies and will plan to make this for Thanksgiving meal.
blessings ~ Carmen

nannykim said...

Yup Carmen, I am having this on Thanksgiving too.

Argee Bargee said...

same here - but minus the onions which my husb can't eat. Sounds delicious - Thanks,Nannykimbo!