Please take our survey! Click here
Please enter the email you’re using for this account.
The heady smell this satisfying veggie dish filled the house with while cooking all day was enough to have me counting down the hours until I got to sample it. Needless to say, it didn’t disappoint. The added heat balances well with the sweet-and-tangy sauce, and the inclusion of the crunchy nut topping adds some additional interest.
4 cubes Gefen Frozen Sautéed Onions
1 (1-lb./450-g.) bag baby carrots
2 medium sweet potatoes, cut into 1-inch cubes
3 small parsnips, cubed
1 turnip, cubed
1/2 cup Gefen Dried Cranberries
1/2 cup apricot jam, such as Tuscanini
2 tablespoons oil
zest of 1 orange
1/2 teaspoon chili lime spice
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/2 cup chopped fresh, cleaned parsley, for garnish
1/2 cup chopped dry-roasted and salted pecans, for garnish
Place all ingredients in your slow cooker. Cook on low for four to five hours, or until the vegetables are soft but not mushy.
To serve, remove the vegetables from the slow cooker and transfer to a large serving tray. Sprinkle with chopped fresh parsley and pecans.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
How Would You
Rate this recipe?
Please log in to rate
Reviews