Parsnips look like white carrots but have a sweeter, more intense flavor than their more common orange relatives. Look for slender or medium-size parsnips—larger ones can have woody cores.
Serves 6
Prep: 25 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 25 minutes
1½ pounds Whole30-compliant boneless pork loin, cut into 1-inch pieces
½ small butternut squash, peeled and cut into 1-inch pieces (about 2 cups)
3 medium carrots, peeled and cut into ½-inch pieces
2 medium parsnips, peeled and cut into ½-inch pieces
1 medium yellow onion, chopped
2 teaspoons fresh thyme
½ teaspoon salt
½ teaspoon black pepper
4 cups Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
Chopped fresh parsley
In a 4-quart slow cooker, combine the pork, squash, carrots, parsnips, onion, thyme, salt, pepper, and broth. Cover and cook on low for 6 to 7 hours or on high 3 to 3½ hours.
Serve, topped with parsley.
Instant Pot Variation Follow the directions in the first step using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 4 minutes. Use natural release for 5 minutes, then quick release.