- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
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).
Ingredients
- 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
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 2908 % Daily Value *
- Total Fat: 317 g 488.19%
- Saturated Fat: 45 g 224.49%
- Trans Fat: 0 g %
- Cholesterol: 1 mg 0.25%
- Sodium: 119 mg 4.98%
- Calcium: 72 mg 7.18%
- Potassium: 229 mg 6.54%
- Magnesium: 0 mg 0%
- Iron: 1 mg 8.15%
- Zinc: 0 mg 0%
- Total Carbohydrate: 8 g %
- Dietary Fiber: 3 g 12.62%
- Sugar: 2 g
- Protein: 6 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 2 g
- Omega 6 Fatty Acid: 25 g
- Vitamin A 34.5%
- Vitamin C 21.91%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat63
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq