Herbed Fall Vegetables PDF Print E-mail
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Prep: 20 min. •  Cook: 4 ½ hours •  Serves: 6


Ingredients:

  • 24-28 oz. Potato Inspirations™ potatoes, cut in half (Recipe favorite: Purple Splendor)
  • 2 medium sweet potatoes, peeled and cut into ¾-inch cubes
  • 3 parsnips or 3 large carrots, peeled and cut into ½-inch cubes
  • Medium head of fennel, halved, then cut into ½-inch slices or 4 large celery stalks, cut into ½-inch slices
  • 1 c. chicken broth
  • 1 ½ tsp. ground sage
  • 3 tbsp. butter, cut into small pieces
  • 1 tbsp. Dijon mustard
  • 1 tsp. sea salt
  • ½ tsp. fresh ground pepper


Directions:


Combine potatoes, sweet potatoes, parsnips and fennel in slow cooker and set aside.


In a small bowl, whisk together broth, mustard, salt and pepper. Pour mixture over vegetables. Cover and cook on LOW for 4 ½ hours.