I’m a lucky woman. M put this together and in the crock pot for me when I totally blanked on prepping the veggies.
This is such a super simple recipe. It is makes about 6 side servings or 3 main dish servings, which I put over rice.
3 parsnips, peeled and diced
2 medium Yukon potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 medium head fennel, sliced
1/2 cup chopped fresh herbs (we had parsley, but I’d bet sage or thyme would be awesome)
4 tbsp butter
1 cup veggie broth
1 tbsp Dijon mustard
1 tbsp salt
black pepper to taste
Combine parsnips, potatoes, fennel, herbs and butter in Crock Pot. Whisk together broth, mustard, salt and pepper in a bowl and pour over veggies. Cook on low for 4 to 4.5 hours or on high for 3 hours, until veggies are tender.