Winter root vegetables can provide nutrition from local sources during cold weather, and slow cooking is a simple, easy way to prepare them. Slow cookers help busy cooks get a meal on the table with little fuss. Winter root vegetables such as turnips, rutabagas and carrots can be cooked in a slow cooker with a minimal amount of fat. According to the book "Recipes from the Root Cellar," root vegetables are a low-calorie source of fiber. "The New York Times" reports that rutabagas are a good source of potassium and vitamin C; parsnips provide folate, calcium, potassium and fiber; and carrots contain beta carotene.
Combine the assorted winter root vegetables, garlic, olive oil, vinegar, salt and pepper in a slow cooker. Examples of winter root vegetables are rutabaga, celeriac -- or celery root -- carrots, turnips, parsnip, parsley root and beets. Stir to combine.
Cover with a lid. Turn the slow cooker on to the low- or high-heat setting.
Cook on low for eight hours or high for three to four hours. The vegetables are done when they are tender but not mushy or falling apart.
Transfer the vegetables from the slow cooker to a large serving platter. Sprinkle with parsley and chives. Serve hot.
What Are Capri Blend Vegetables?
How to Cook Kale in a Pan With Butter ...
How to Freeze Turnips & Mustard Greens
How to Slow Cook Country Ribs
How to Freeze Fresh Beets
Nutrition Information on Blueberries
How to Steam Cauliflower & Broccoli
How to Slow Cook Pork Chops & Vegetables
How to Cook Fresh Turnip Greens
Steamed Vegetable Diet
How to Prepare & Fry Raw Peanuts
How to Cook Zucchini Like a Japanese ...
How to Cook Mixed Greens
How to Freeze Lentils
How Fast Does Cooked Spaghetti Squash ...
How to Cook a Partridge
How to Blanch Kale for Freezing
The Carbohydrates in Blueberries
How to Make Collard Greens With Smoked ...
How to Freeze Ramps & Wild Leeks
- "The New York Times"; Winter Root Vegetables; Martha Rose Shulman; January 17, 2011
- "Fresh from the Vegetarian Slow Cooker"; Robin Robertson; 2010
- "Your Mother's Slow Cooker Cookbook"; Beth Hensperger, et al.; 2004
- "The Gourmet Slow Cooker: Volume II"; Lynn Alley; 2006
- "Recipes from the Root Cellar"; Andrea Chesman; 2010
- "The Kitchen Gardener's Handbook"; Jennifer R. Bartley; 2010
Sarah Bourque has been a freelance writer since 2006 and is based in the Pacific Northwest. She writes and edits for the local publisher, Pacific Crest Imprint and has written for several online content sites. Her work recently appeared in "The Goldendale Tourism and Economic Development Magazine" and "Sail the Gorge!" magazine. She attended Portland Community College where she studied psychology.