Recipe: Crock-Roasted Root Vegetables or Roasted Vegetable Soup (crock pot)

CROCK-ROASTED ROOT VEGETABLES

3 lb. butternut squash, peeled, seeded, cut in 1-inch cubes
1 lb. red or white new potatoes, cut in 1-inch cubes
1 large bunch beets, scrubbed, trimmed, peeled
2 medium turnips or rutabagas, peeled, cut in 1-inch cubes
2 large carrots cut into thick rounds, or 20 whole baby carrots
1 medium red onion, cut in wedges
6 cloves garlic, peeled
3 Tbsp. olive oil or walnut oil
Salt and black pepper (to taste)
3 Tbsp. chopped fresh flat-leaf parsley (for garnish)

Turn the slow cooker on high, with the insert empty. Preheat for 3-5 minutes.

Put the vegetables into a large bowl. Add the oil. Season with salt and pepper. Toss to coat evenly. Transfer to the cooker.

Cover and cook on high until the vegetables are just tender but still hold their shape, about 3 -4 hours.

Serve sprinkled with fresh parsley.

VARIATION:

FOR SOUP:
Add 2 large tomatoes, quartered, along with the other vegetables. When done, puree in batches with 4 cups chicken or vegetable broth and 2 Tbsp. fresh lemon juice. Pour back into the crock pot and heat for 20 minutes. Serve with croutons.

Makes 4 servings
Adapted from source: Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann