If you like to shop farmers markets in the winter, you can often find a nice variety of root vegetables. Feel free to mix and match to your taste. Butternut squash is a great veggie to add to the mix, too.
Makes 4 to 6 servings.
1 large turnip, peeled and cubed
1 large parsnip, peeled and cubed
1 large potato, peeled and cubed
1 medium butternut squash, peeled, seeds removed, and cut into cubes
1 sweet onion, cut into thin wedges
6 cloves garlic, sliced thin
1/2 cup extra-virgin olive oil
Salt and pepper to taste
1. In a large bowl, combine the cubed turnip, parsnip, potato, and squash, the onion wedges, and the sliced garlic.
2. Put everything into the slow cooker. Cover with the olive oil, and sprinkle with salt and pepper.
3. Cover and cook on Low for 5 to 6 hours, or on High for 3 to 4 hours, until vegetables are soft and fragrant.
Variations:
Substitute a large sweet potato or 3 or 4 carrots for the butternut squash.