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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).

• 1/2 cup salted shelled roasted pistachios
• 1/2 cup packed fresh flat-leaf parsley
• 1 small clove garlic, smashed and peeled
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 2 tablespoons finely grated Pecorino Romano
• 4 small carrots, peeled, ends left intact
• 4 small parsnips, peeled
• 2 beets, peeled and cut into 1/2-inch wedges
• 8 cipollini onions
• 1 bulb fennel, cut into wedges, core intact
• 2 dried bay leaves
• 1 teaspoon whole coriander seeds
• 3 dried red chiles
• 4 to 5 cups extra-virgin olive or canola oil

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