Tuesday, November 16, 2010

Slow cooker roasted roots recipe

This was a lovely side dish which we enjoyed with fish (made a bit of a beige meal!) but it would go marvelously with some nice herby sausages or see the verdict for how to turn it into a great vegetarian meal! It's easy peasy. Here's how it goes!

Ingredients for 4:

2 large carrots
3 large parsnips
1 celeriac
2 sweet potatoes
(which I forgot to cook but they'd be a great addition)
1 tbsp grainy mustard
1 tbsp honey or maple syrup


Chop the vegetables into fairly even pieces so they cook evenly. The carrots can be cut into thirds, the thicker ends of the parsnips will need quartering but not the thinner ends and the celeriac can be cut into chips. Throw everything into the slow cooker and toss the vegetables to distribute the mustard and honey. Cook on Low for 4 hours or High for 2 1/2. This is done when the carrots are tender.


A really easy sweet-tasting side dish, perfect for autumn and good against pork. After I made this I saw this post on the inspiring "We don't eat anything with a Face). It's a similar idea with the addition of halloumi. I think you could add the halloumi to the slow cooker and the root vegetables but it would be better grilled for 5 minutes at the end or cooked briefly in a ridged grill pan before adding. I think you might also do better replacing most or all of the honey with some robust herbs like rosemary as the sweet/cheese thing doesn't work so well to my mind but the slow cooker method would work well to produce a lovely vegetarian meal. Thanks for the inspiration, Onykahonie!

No comments:

Post a Comment