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).

Martha Stewart Living, September 2017


Credit: Stephen Kent Johnson

Recipe Summary

Serves 4 to 6


Pistachio Pesto
Root-Vegetable Confit


Instructions Checklist
  • 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.

Cook's Notes

Recipe reprinted from "Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies from the Kitchens of Martha Stewart Living." Copyright 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.


To brown the vegetables after poaching, heat a large cast-iron skillet or griddle over high. Add vegetables and cook, tossing, until golden, about 5 minutes.