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Parve
Easy
8 Servings
Allergens 
No Allergens specified
8 Hours, 10 Minutes
Diets
These veggies come out solid and delicious, with nice color contrast.
1 tablespoon oil, for bottom of slow cooker
3 sweet potatoes, cut into thick discs
3 parsnips, cut in chunky slices
4 carrots, cut in chunky slices
1/2 onion, sliced in rings
pineapple rings (optional)
3 tablespoons water
2 tablespoons Bartenura Olive Oil
1/2-1 tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Basil or cilantro
Put oil at bottom of slow cooker.
Layer veggies in slow cooker, alternating colors a few times (orange, white, orange, white, orange). Top with pineapple rings, if desired.
Mix remaining ingredients in a small bowl, then drizzle over the top. Do not add water. Cook on low for eight hours.
Transfer to a pan to freeze, if desired. The veggies can also last in the fridge for about five days. Reheat covered, but you can uncover for about 20 minutes if you desire a more roasted texture.
Optional: Add sliced almonds and/or a few shakes of dried basil or cilantro for garnish when serving.
Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger
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