3 large carrots, cut into 1-inch pieces
4 shallots, halved
2 small turnips, peeled and cut into 1-inch pieces
1 large parsnip, peeled and cut into 1-inch pieces
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. water
1 Tbsp. firmly packed light brown sugar
Salt and black pepper, to taste
• Place the carrots, shallots, turnips, and parsnip in a slow cooker.
• In a small bowl, combine the oil, vinegar, water, and sugar. Pour over the vegetables and season with the salt and pepper. Stir to combine.
• Cover and cook on low for 8 hours, until the vegetables are soft. Stir once about halfway through, if possible.
Makes 4 servings
From Robin Robertson’s Fresh From the Vegetarian Slow Cooker