2 large parsnips, peeled and cut into 1/2-inch pieces
4 large carrots, peeled and cut into 1/2-inch pieces
6 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 tbsp fresh tarragon, minced
1/4 cup butter, melted
1/2 tsp salt
1/2 tsp pepper
1 tsp brown sugar
Combine all ingredients in a crock pot or slow cooker. Stir to thoroughly coat the vegetables with the seasonings, butter, and brown sugar.
Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serves 6.
4 large carrots, peeled and cut into 1/2-inch pieces
6 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 tbsp fresh tarragon, minced
1/4 cup butter, melted
1/2 tsp salt
1/2 tsp pepper
1 tsp brown sugar
Combine all ingredients in a crock pot or slow cooker. Stir to thoroughly coat the vegetables with the seasonings, butter, and brown sugar.
Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serves 6.
file photo for reference only - not this exact recipe
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