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
Root Veggie Trio with Apples and Fennel – Sides for Baby and Family
- 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.