Recipe Category: Vegetables
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Glazed Root Vegetables Slow Cooker Recipe
Ingredients
- parsnips, sliced
- 260 g sliced carrot
- 1 turnip, cut in 1-inch (2.5 cm) cubes
- 1 cup (235 ml) water
- ½ cup (100 g) sugar
- 3 tbsps (42 g) unsalted butter
Method
- Boil vegetables in water for 10 minutes
- Drain, reserving ½ cup (120 ml) of the liquid
- Transfer vegetables to slow cooker
- Pour reserved liquid over the top
- Add sugar and butter
- Cover and cook on low for 3 hours
- Yield: 6 servings
- Per serving: 149 g water; 180 calories (29% from fat, 3% from protein, 68% from carb)
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