Crock Pot Balsamic Root Vegetables

Name: Crock Pot Balsamic Root Vegetables Recipe
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: * Parsnips 1 parsnip (9 long); * Carrots raw 3 carrot (7-1/2); * Rutabagas 1 medium; * Turnips 1 medium; * Apple juice unsweetened .25 cup; * Water tap .25 cup (8 fl oz); * balsamic vinegar 3 tablespoon; * Olive Oil 2 tbsp; * Salt 1 tsp; * Pepper black .5 tsp

(2)

Minutes to Prepare: 10

Number of Servings: 6

Ingredients

* Parsnips, 1 parsnip (9" long) * Carrots, raw, 3 carrot (7-1/2") * Rutabagas, 1 medium * Turnips, 1 medium * Apple juice, unsweetened, .25 cup * Water, tap, .25 cup (8 fl oz) * balsamic vinegar, 3 tablespoon * Olive Oil, 2 tbsp * Salt, 1 tsp * Pepper, black, .5 tsp

Directions

Chop all of the veggies into 1-inch or smaller cubes. Toss together in a crock pot. Mix the remaining ingredients together and pour over the veggies. Add more or less water depending on how long you plan to cook it - if it's 8 hours, you don't have to add any water, if it might be longer, add 1/4 to 1/2 cup to make sure it doesn't burn.

Turn the crockpot on low for about 8 to 10 hours.

Number of Servings: 6

Recipe submitted by SparkPeople user MERRYCAKES.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 115.8
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 457.4 mg
Total Carbs: 17.3 g
Dietary Fiber: 4.1 g
Protein: 1.7 g

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Member Reviews

SUSANER12
Great recipe. I used yams instead of rutabagas, and apple cider. Doubled it. I like the veggies more al dente, and they were ready in about five hours - on low. - 11/24/12
STRAY_CAT
Loved it! I doubled the recipe and used a big slow cooker. I also used sweet potatoes and a little bit of white potato instead of the turnip and rutabagas (not my favourites). I also put some onions and garlic cloves in there. The apple juice and balsamic went great together. Yum yum yum! - 3/16/10