Best 5 Slow Cooker Root Vegetable Confit Recipes
**Indulge in a symphony of flavors with our tantalizing Slow Cooker Root Vegetable Confit recipes. Embark on a culinary journey as we explore the art of confit, a traditional French technique that transforms humble root vegetables into culinary masterpieces. Discover the secrets of slow-cooking, allowing the vegetables to bathe in a flavorful bath of olive oil, herbs, and spices, resulting in tender, caramelized perfection. Prepare to be captivated by the medley of textures and vibrant colors that adorn each dish. Whether you prefer classic root vegetables like carrots, parsnips, and potatoes, or crave the exotic touch of Jerusalem artichokes and turnips, our collection has something for every palate. Get ready to elevate your culinary skills and savor the delectable flavors of slow-cooked root vegetable confit.**
**Recipes Included:**
* **Classic Root Vegetable Confit:** Experience the timeless flavors of this traditional recipe, featuring a harmonious blend of carrots, parsnips, potatoes, and onions, slow-cooked to perfection in a fragrant bath of olive oil, garlic, thyme, and rosemary.
* **Provencal Root Vegetable Confit:** Embark on a culinary adventure with this Provencal-inspired confit, where vibrant vegetables like fennel, zucchini, and bell peppers join forces with sun-dried tomatoes, olives, and a sprinkle of herbes de Provence, creating a medley of Mediterranean flavors.
* **Middle Eastern Root Vegetable Confit:** Discover the enchanting flavors of the Middle East with this aromatic confit, featuring a symphony of earthy beets, sweet potatoes, and butternut squash, delicately seasoned with cumin, coriander, and a touch of cinnamon, all slow-cooked in a fragrant blend of olive oil and vegetable broth.
* **Spicy Harissa Root Vegetable Confit:** Ignite your taste buds with this fiery confit, where a vibrant mix of carrots, turnips, and radishes are coated in a spicy harissa paste, complemented by the warmth of ginger and a hint of orange zest, creating a tantalizing balance of heat and sweetness.
* **Sweet and Sour Root Vegetable Confit:** Experience a delightful interplay of flavors in this sweet and sour confit, where tender root vegetables are glazed in a tangy tamarind sauce, balanced by the sweetness of brown sugar and the aromatic notes of star anise and cloves, resulting in a captivating culinary experience.
SLOW-COOKER GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
SLOW-COOKER ROOT-VEGETABLE CONFIT
Instead of roasting your vegetables, try giving them the slow-cooker treatment. Here, carrots, parsnips, and beets are poached in a spiced oil until silky and flavorful. Serve with pesto over grains or alongside roasted meats. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Slow Cooker Recipes
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Pistachio Pesto:In a mini food processor, pulse pistachios, parsley, and garlic with oil until finely chopped. Add vinegar and cheese; pulse to combine. Transfer to a bowl. Pesto can be refrigerated in an airtight container up to 3 days. Makes about 1/2 cup.
- Root-Vegetable Confit:Preheat a 5-to-6-quart slow cooker. Combine carrots, parsnips, beets, onions, fennel, bay leaves, coriander seeds, chiles, and oil in slow cooker. Cover and cook on high until tender, about 2 1/2 hours (or on low 5 hours).
- Let cool in oil 30 minutes; then, using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain. Serve, with pesto alongside.
SLOW-COOKER BALSAMIC ROOT VEGETABLES
Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h25m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
- In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
- Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.
Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg
SLOW-ROASTED ROOT VEGETABLES
When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called "Noodles and Nuts." I tried the topping on carrots and parsnips instead of noodles and haven't looked back. -Terri Collins, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 5h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture., Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.
Nutrition Facts : Calories 158 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 263mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
SLOW-COOKER VEGETABLE SOUP
What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. - Heather Thurmeier, Pense, Saskatchewan
Provided by Taste of Home
Time 8h15m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.
Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 464mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges
Tips:
- Use a variety of root vegetables. This will give your confit a more complex flavor and texture. Good choices include carrots, parsnips, turnips, sweet potatoes, and beets.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Don't overcrowd the slow cooker. The vegetables should be in a single layer on the bottom of the cooker.
- Season the vegetables well. Salt, pepper, and herbs are all good choices.
- Add some liquid to the slow cooker. This will help prevent the vegetables from drying out. Water, broth, or wine are all good choices.
- Cook the vegetables on low for 6-8 hours. This will allow them to become tender and flavorful.
- Serve the vegetables over rice, pasta, or quinoa. You can also add them to salads or soups.
Conclusion:
Slow cooker root vegetable confit is a delicious and easy way to prepare a healthy side dish. The vegetables are tender and flavorful, and the confit is a great way to add a pop of color to your plate. This dish is also a good source of vitamins and minerals, making it a healthy choice for your family.
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