Winter root vegetables can provide nutrition from local sources during cold weather, and slow cooking is a simple, easy way to prepare them. Slow cookers help busy cooks get a meal on the table with little fuss. Winter root vegetables such as turnips, rutabagas and carrots can be cooked in a slow cooker with a minimal amount of fat. According to the book "Recipes from the Root Cellar," root vegetables are a low-calorie source of fiber. "The New York Times" reports that rutabagas are a good source of potassium and vitamin C; parsnips provide folate, calcium, potassium and fiber; and carrots contain beta carotene.
Step 1
Combine the assorted winter root vegetables, garlic, olive oil, vinegar, salt and pepper in a slow cooker. Examples of winter root vegetables are rutabaga, celeriac -- or celery root -- carrots, turnips, parsnip, parsley root and beets. Stir to combine.
Step 2
Cover with a lid. Turn the slow cooker on to the low- or high-heat setting.
Step 3
Cook on low for eight hours or high for three to four hours. The vegetables are done when they are tender but not mushy or falling apart.
Step 4
Transfer the vegetables from the slow cooker to a large serving platter. Sprinkle with parsley and chives. Serve hot.
Tips and Warnings
- Serve with a rotisserie chicken and brown rice pilaf for a complete meal. To make a slow-cooker winter root vegetable soup, add 4 cups low-sodium chicken or vegetable broth to the slow cooker with the vegetables. Puree vegetables with a hand-held blender after cooked, if desired, or leave whole.
Things You'll Need
- 6 cups mixed winter root vegetables, chopped into 1/2-inch pieces
- 4 cloves garlic, minced
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tsp. salt
- 1 tsp. ground black pepper
- Large serving platter
- 1 tbsp. fresh chopped parsley
- 1 tbsp. fresh chopped chives
References
- "The New York Times"; Winter Root Vegetables; Martha Rose Shulman; January 17, 2011
- "Fresh from the Vegetarian Slow Cooker"; Robin Robertson; 2010
- "Your Mother's Slow Cooker Cookbook"; Beth Hensperger, et al.; 2004
- "The Gourmet Slow Cooker: Volume II"; Lynn Alley; 2006
- "Recipes from the Root Cellar"; Andrea Chesman; 2010
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