Slow Cooker Root Vegetable Confit Recipes

SLOW-COOKER ROOT-VEGETABLE CONFIT

Instead of roasting your vegetables, try giving them the slow-cooker treatment. Here, carrots, parsnips, and beets are poached in a spiced oil until silky and flavorful. Serve with pesto over grains or alongside roasted meats. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Slow Cooker Recipes

Yield Serves 4 to 6

Number Of Ingredients 15

Slow-Cooker Root-Vegetable Confit image

Steps:

Pistachio Pesto:In a mini food processor, pulse pistachios, parsley, and garlic with oil until finely chopped. Add vinegar and cheese; pulse to combine. Transfer to a bowl. Pesto can be refrigerated in an airtight container up to 3 days. Makes about 1/2 cup.
Root-Vegetable Confit:Preheat a 5-to-6-quart slow cooker. Combine carrots, parsnips, beets, onions, fennel, bay leaves, coriander seeds, chiles, and oil in slow cooker. Cover and cook on high until tender, about 2 1/2 hours (or on low 5 hours).
Let cool in oil 30 minutes; then, using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain. Serve, with pesto alongside.

Ingredients

1/2 cup salted shelled roasted pistachios
1/2 cup packed fresh flat-leaf parsley
1 small clove garlic, smashed and peeled
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons finely grated Pecorino Romano
4 small carrots, peeled, ends left intact
4 small parsnips, peeled
2 beets, peeled and cut into 1/2-inch wedges
8 cipollini onions
1 bulb fennel, cut into wedges, core intact
2 dried bay leaves
1 teaspoon whole coriander seeds
3 dried red chiles
4 to 5 cups extra-virgin olive or canola oil

SLOW-ROASTED ROOT VEGETABLES

When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called "Noodles and Nuts." I tried the topping on carrots and parsnips instead of noodles and haven't looked back. -Terri Collins, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 5h15m

Yield 12 servings.

Number Of Ingredients 10

Slow-Roasted Root Vegetables image

Steps:

In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture., Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 263mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

2 pounds fresh baby carrots
1 medium onion, halved and thinly sliced
1/4 cup butter, cubed
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds medium parsnips
2 tablespoons seasoned bread crumbs
3/4 cup chopped walnuts, toasted
3 tablespoons grated Romano cheese, optional

SLOW-COOKER GLAZED ROOT VEGETABLES

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h20m

Yield 9

Number Of Ingredients 10

Slow-Cooker Glazed Root Vegetables image

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

Ingredients

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

SLOW COOKER SPICED ROOT & LENTIL CASSEROLE

Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals

Provided by Anna Glover

Categories Dinner, Main course, Supper

Time 5h50m

Number Of Ingredients 11

Slow cooker spiced root & lentil casserole image

Steps:

Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

Nutrition Facts : Calories 333 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

Ingredients

2 tbsp olive oil
1 onion , finely chopped
3 carrots , peeled and cut into 3cm slices
500g (about 5 medium) parsnips , peeled and cut into 3cm slices
3 garlic cloves , crushed
2 tbsp mild curry powder
1 tbsp smoked paprika
150g red lentils , rinsed
600ml hot vegan vegetable stock
2 bay leaves
lemon juice , to serve

SLOW-COOKER VEGETABLE SOUP

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. - Heather Thurmeier, Pense, Saskatchewan

Provided by Taste of Home

Categories Dinner Lunch

Time 8h15m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

Slow-Cooker Vegetable Soup image

Steps:

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.

Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 464mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 cups water
1-1/2 cups frozen mixed vegetables

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h25m

Yield 8

Number Of Ingredients 11

Slow-Cooker Balsamic Root Vegetables image

Steps:

Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

Ingredients

1 lb parsnips, peeled, cut into 1 1/2-inch pieces
1 lb carrots, cut into 1 1/2-inch pieces
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 1/2 lb sweet potatoes, peeled, cut into 1 1/2-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon packed light brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh Italian (flat-leaf) parsley

More about "slow cooker root vegetable confit recipes"

ROOT VEGETABLES IN A SLOW COOKER - INHABITED KITCHEN

Web Jan 16, 2015 Strew half of it in the bottom of a slow cooker. Prepare other vegetables - scrub, peel if needed, and chop in bite sized pieces. Add …
From inhabitedkitchen.com

Prepare other vegetables - scrub, peel if needed, and chop in bite sized pieces. Add them to the slow cooker.
Distribute the rest of the onion over the top. Add the peeled garlic. Sprinkle salt lightly over the vegetables.

Slow Cooker Root Vegetable Confit Recipes

SLOW-COOKER ROOT-VEGETABLE CONFIT

SLOW-ROASTED ROOT VEGETABLES

When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called "Noodles and Nuts." I tried the topping on carrots and parsnips instead of noodles and haven't looked back. -Terri Collins, Pittsburgh, Pennsylvania

SLOW-COOKER GLAZED ROOT VEGETABLES

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

SLOW COOKER SPICED ROOT & LENTIL CASSEROLE

Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals

SLOW-COOKER VEGETABLE SOUP

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. - Heather Thurmeier, Pense, Saskatchewan

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.

More about "slow cooker root vegetable confit recipes"

ROOT VEGETABLES IN A SLOW COOKER - INHABITED KITCHEN

87 SLOW COOKER RECIPES TO MAKE IN YOUR CROCK POT®

SLOW COOKER ROOT VEGETABLES WITH APPLE CIDER GLAZE

VEGETABLE CONFIT? WHAT, WHY AND HOW: THE ULTIMATE GUIDE!

THE BEST PARSNIP RECIPES | MARTHA STEWART

HOW TO CONFIT VEGETABLES (AND WHY YOU SHOULD)

RECIPE: SLOW-COOKER ROOT-VEGETABLE CONFIT | EXPERIENCEPLUS!

SLOW COOKER DUCK CONFIT | CHICKEN CONFIT | THE ... - THE SMART SLOW …

SLOW COOKER CHICKEN CONFIT : 10 STEPS (WITH PICTURES) - INSTRUCTABLES

SLOW COOKER GARLIC CONFIT - THE MAGICAL SLOW COOKER

SLOW COOKED ROOT VEGETABLE CONFIT WITH GREMOLATA

RECIPE: SLOW-COOKER ROOT-VEGETABLE CONFIT - FOOD HOUSE

SLOW-COOKER ROOT-VEGETABLE CONFIT | PUNCHFORK

25 PASSOVER RECIPES FOR YOUR SEDER DINNER AND BEYOND

SLOW-COOKER SOUP RECIPES: 30 VEGETARIAN OPTIONS TO TRY - TASTE …

SLOW COOKER ROOT VEGETABLE STEW | GIMME SOME OVEN

CROCK POT WHOLE CHICKEN - THE ROASTED ROOT

SLOW COOKER ROOT VEGETABLE STEW - RUNNING ON REAL FOOD

You'll also love

Related Search