Simple Glazed Root Vegetables  yellow_icon  Green_icon

Serves 6 • Cooking Time 5 to 6 hours on Low or 3 to 4 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Roasted root vegetables make an appealing side dish for roast chicken or meat, but tying up your oven isn’t always practical. Using the slow cooker frees up your oven, and the vegetables cook evenly in the moderate heat. Once the vegetables were tender, we simply drained them and tossed them with a bit of orange marmalade, a pat of butter, fresh parsley, and lemon juice to create a quick glaze.

1

pound parsnips, peeled and cut into 1-inch pieces

1

pound rutabaga, peeled and cut into 1-inch pieces

1

celery root (14 ounces), peeled and cut into 1-inch pieces

Salt and pepper

3

tablespoons orange marmalade

1

tablespoon unsalted butter

2

teaspoons minced fresh parsley

2

teaspoons lemon juice

1. Combine parsnips, rutabaga, celery root, ¾ cup water, and ½ teaspoon salt in slow cooker. Press 16 by 12-inch sheet of parchment paper firmly onto vegetables, folding down edges as needed. Cover and cook until vegetables are tender, 5 to 6 hours on low or 3 to 4 hours on high.

2. Discard parchment. Drain vegetables and return to now-empty slow cooker. Stir in marmalade, butter, parsley, and lemon juice. Season with salt and pepper to taste. Serve. (Vegetables can be held on warm or low setting for up to 2 hours; loosen glaze with hot water as needed.)

Per serving:
Cal 140
Fat 2.5g
Sat Fat 1.5g
Chol 5mg
Carb 30g
Protein 3g
Fiber 6g
Sodium 180mg