As many of you know, I LOVE my crockpot!  So, when the weather started to get cool, I pulled one of my favorite crockpot books off of the shelf and began reading through the recipes.

 

 

I’ve tried a few recipes from this book, and I’ve been impressed with everything I’ve eaten!  Typically, I am a soup and stew girl, but when I saw this side dish loaded with sweet potato and parsnips, I added the ingredients to my grocery list.

 

 

 

That was last weekend…

 

 

And today, I finally had time to chop up some veggies and throw everything into the crockpot.

 

 

I followed the recipe, but added in some cinnamon.  And instead of apple cider, I used water and sugar free cider packets (2).

 

 

Which worked out perfectly!  I know this isn’t the best picture, but I wanted to show you how soft and mushy all of the veggies get after spending the day in the pot.

 

 

The veggies have the perfect balance of flavor…not too sweet but with a hint of cinnamon and apple.

 

 

 

I was so excited when it was finished that I almost didn’t read the rest of the recipe to see that you are supposed to use your immersion wand.  I liked the chunky veggies (even the celery root), but the blended version is even better!

 

 

It was the perfect compliment to my delicious dinner (leftover grilled salmon and roasted broccoli).

 

 

I think I have a new favorite side dish!  This is so good that you could serve it for your Thanksgiving, and it makes enough for leftovers later in the week.  And, I think there is potential to throw in some of your other favorite root veggies and squashes.

 

Here are a few other fall crockpot favorites…

(I told you I was a soup and stew girl!)

Ultimate Vegan Chili

2 Ingredient Pulled Chicken

Chicken Tortilla Soup

Root Vegetable Tagine

Red Chicken Chili

Basic Beef Crockpot Chili

 

Do you have a crockpot? How often to you use it?

 

 

Autumnal Rich-Roots Medley:

Sweet Potatoes, Parsnips, and Celeriac

From 150 Healthiest Slow Cooker Recipes on Earth

8-10 servings

 

Ingredients

2 sweet potatoes, peeled and chopped into 1/2 inch dice

3 parsnips, peeled and chopped into 1/2 inch dice

1 small celery root, peeled and chopped into 1/2 inch dice

2 red cooking apples, peeled, cored, and sliced

1 1/2 cup vegetable broth

1/2 cup apple cider (I used 1 cup water and powdered sugar free cider)

1/2 tsp ground nutmeg

1/2 tsp salt

(I also added in some cinnamon)

 

Directions

Combine the sweet potatoes, parsnips, celery root, and apples in slow cooker.

In a small bowl, whisk together the broth, cider, nutmeg, salt, cinnamon, and pour over all.  Cover and cook according to slow cooker instructions, until vegetables are tender.  Partially puree with an immersion wand and adjust the seasonings to taste.  The celery root will be firmer than the other veggies, but should not be crunchy.