Moroccan Root Vegetables

Moroccan Root Vegetables is good served with couscous and Cucumber-Yogurt Salad.

Serves 8

Ingredients:

• 1 pound parsnips, peeled and diced
• 1 pound turnips, peeled and diced
• 2 medium onions, chopped
• 1 pound carrots, peeled and diced
• 6 dried apricots, chopped
• 4 pitted prunes, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cayenne pepper
• 1 tablespoon dried parsley
• 1 tablespoon dried cilantro
• 1 (14-ounce) can vegetable broth

Add the parsnips, turnips, onions, carrots, apricots, prunes, turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro to the slow cooker. Pour in the vegetable broth. Cover, and cook on low for 9 hours or until the vegetables are cooked through.

Cucumber-Yogurt Salad

In a serving bowl, mix together 3 cups of drained plain yogurt (or a mixture of drained yogurt and sour cream for a salad that’s less tart) and 2 or 3 peeled, seeded, and thinly sliced cucumbers. Add 12 fresh chopped mint leaves, 2 peeled and minced cloves of garlic, and some salt to a small bowl, and crush them together. Stir the mint mixture into the salad. Add more salt if needed. Chill until ready to serve.