These lovely root veggies receive an extra depth of flavor and sweetness when you add in apples and fennel. While this is a great recipe for the slow cooker, you should also try roasting these together sometime!
Slow Cooker Size: 4 to 6 quarts (3.8 to 5.7 l); oval
❄ Freezes well, but some separation may occur when thawed. Mix to combine.
🍎 Vitamins A, B, C, and E, iron, potassium, calcium, and magnesium
- 1 pound 455 g carrots
- 1 pound 455 g parsnips
- 1 pound 455 g turnips
- 6 large apples, such as McIntosh
- 1 bulb fennel
- 1/4 cup 60 ml extra-virgin olive oil
- 1 cup 235 ml cold water
- Wash all of the vegetables and the apples and fennel. Peel the carrots, parsnips, and turnips. Halve, core, and peel the apples.
- Dice the vegetables and apples into uniform pieces.
- Trim the fennel stalks and cut the bulb in half and then into quarters. Transfer to a covered container and set aside in the refrigerator.
- Transfer the vegetables and apples to the slow cooker. Add the oil and stir to combine.
- Cover and cook on low for 6 hours or on high for 4 hours. After the first hour, add the water.
- Check again after 3 hours and add additional water if needed. When 30 minutes of cooking time remain, add the fennel and stir. The root vegetables will simmer down nicely, but not so much that they are a watery mess. Remove the food from the slow cooker and set aside to cool.
Preparation and Storage for Baby:
When cooled, puree the food in batches. Use a food processor to achieve a smooth texture and add water, formula, or breast milk as you continue to puree. You can also partially puree so that the food has some lumps and bumps to help baby make the transition to table foods.
When possible, keep some of the vegetables in their soft, chunky form so that baby can enjoy some self-feeding. Store in the refrigerator for up to 3 days for babies and 3 to 6 months in the freezer.
For the Family:
Serve this recipe as a delicious side dish. Prior to reducing to a texture suitable for your baby, remove some of the veggies and apples and set aside. Add these reserved portions to salads or reduce to a soup.