Crock Pot Balsamic Root Vegetables


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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Crock Pot Balsamic Root Vegetables calories by ingredient
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Introduction

Adapted from Fresh from the Vegetarian Slow Cooker. Adapted from Fresh from the Vegetarian Slow Cooker.
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.

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Member Ratings For This Recipe

  • 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

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  • 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

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