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
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.
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Saliya Manoj
[email protected]This is one of my favorite slow cooker recipes. It's so easy to make and it's always delicious.
Muhammad Muneeb Ahsan
[email protected]I've made this dish several times and it's always a hit with my friends and family.
Fathima Rifthika
[email protected]This dish is so easy to make and it's always a crowd-pleaser.
Zohaib Raja
[email protected]I'm not a big fan of root vegetables, but this dish changed my mind. The slow cooking process really brought out the sweetness of the vegetables.
Daniel Perez
[email protected]My family loved this recipe! The vegetables were so tender and flavorful. I will definitely be making this again.
Marama Moore
[email protected]The addition of fresh thyme really elevates this dish.
G Baloch
[email protected]I made this dish for a potluck and it was a hit! Everyone loved it.
marwan ronaldo
[email protected]This dish is perfect for a weeknight meal. I just threw everything in the slow cooker in the morning, and dinner was ready when I got home from work.
Carmel Anthony
[email protected]Not a fan of parsnips, but they were surprisingly good in this dish.
Bella Collinson
[email protected]I've tried many root vegetable confit recipes, but this one is hands down my favorite. It's so simple to make, and the results are always amazing.
Thomas Jodie
[email protected]Yum!
zain gujjar
[email protected]This root vegetable confit is a delightful and easy dish to prepare in the slow cooker. The vegetables emerged tender and packed with flavor, thanks to the slow cooking process. I especially loved the caramelized edges on the potatoes and carrots.