In a crock pot, place:
All organic/homegrown ingredients
4 carrots, washed, peeled and sliced
2 parsnips, washed, peeled and cut into 1 inch pieces
1 turnip, washed, peeled and cut into 1 inch pieces
Top with 1/2 cup brown sugar, dot with 2 Tbsp. butter, and pour in 1/2 cup of water.
Salt to taste.
Cover. Cook on low 3-4 hours. I typically turn mine on high for an hour than back to low to speed up the process.
6 comments:
Sounds delicious, the perfect side. Thanks for sharing.
mamsmercantile, you are welcome.
A dear friend in a landvfar away who taught me how to spin made this with the addition of beets and the omission of the sugar I will try your offering can’t go wrong.
Goatldi, I bet it would be awesome with beets and no sugar too. The parsnips are sort of on the sweet side.
I will be trying this with a roast at the weekend, I will cut down on the sugar though, or maybe replace it all together with a drizzle of Maple Syrup.
With some pulses added it would make a great veggy meal so that will be tried as well.
Pam, my kids will eat them this way and delicious.
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