Crock Pot Root Vegetables

--2 pounds carrots

--2 pounds rutabagas

--2 pounds parsnips

--1/2 cup chopped parsley

--3 T olive oil

--1 tsp kosher salt

--1 tsp black pepper

--1 tsp basil

The Directions.

Peel all of your vegetables, and cut into 2-inch chunks. Chop the parsley.Put all the vegetables into your crockpot, and add the olive oil, basil, salt, and pepper. Toss with your hands to coat fully coat the vegetables.

Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness. I cooked ours on low for 6 hours, then on high for about 90 minutes.

(Jen's Notes: I make this with whatever I have on hand: turnips, potatoes, sweet potatoes, squash. Just nothing too flimpsy that couldn't withstand being cooked for a longer period of time)

from: A Year of Crockpotting