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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 145.9
  • Total Fat: 4.9 g
  • Cholesterol: 12.4 mg
  • Sodium: 907.7 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 2.6 g

View full nutritional breakdown of Herbed Fall Vegetables calories by ingredient
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Herbed Fall Vegetables

Submitted by: CASADYLIAN

Introduction

I was recently invited to a neighborhood "parsnip potluck". I was a little nervous because I had never cooked with parsnips before. I found this recipe and decided it seemed simple enough. I must admit it was pretty tasty --- who knew??? This recipe is slightly modified from the one from a Rival Crock Pot cookbook. I was recently invited to a neighborhood "parsnip potluck". I was a little nervous because I had never cooked with parsnips before. I found this recipe and decided it seemed simple enough. I must admit it was pretty tasty --- who knew??? This recipe is slightly modified from the one from a Rival Crock Pot cookbook.
Number of Servings: 10

Ingredients

    3 medium sweet potatoes, peeled and cubed
    3 Yukon Gold potatoes, peeled and cubed
    2 parsnips, peeled and diced
    1 medium head of fennel, diced
    1/2 cup frest herbs such as tarragon, parsley, sage, or thyme
    4 TB butter, cut up
    2 cups vegetable broth
    4 tsp dijon mustard
    1 TB salt
    black pepper to taste

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Directions

Combine vegetables and butter in crock pot.

Whisk together stock, mustard, salt and pepper in a small bowl. Pour mixture over vegetables.

Cook on LOW for 4.5 hours or HIGH for 3 hours until vegetables are tender, stirring occasionally to ensure even cooking.

Number of Servings: 10

Recipe submitted by SparkPeople user CASADYLIAN.






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