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Slow-Cooker Root-Vegetable Confit

Recipe photo courtesy of Stephen Kent Johnson

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).

Source: Martha Stewart Living, September 2017
Yield

Ingredients

Pistachio Pesto

Root-Vegetable Confit

Directions

Variations

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.

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.

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  • allieb7131
    25 SEP, 2017
    The vegetables are good but this recipe takes an ENTIRE BOTTLE (750ml) of olive oil. After you have cooked the confit and drained the veggies, you have to figure out what to do with a crock pot full of olive oil. If you dump it down the sink, you will be calling a plumber. I think this recipe would work just as well using a little olive oil and the same spices to roast the veggies and then you don't spend $10 or more on olive oil for just one recipe and have to figure out what to do with the oil afterwards. The parsley pesto is very good and enhanced the flavor of the confit a lot. I used an extra clove of garlic and the pesto was delicious. Skip the crock pot and roast the veggies.
    Reply
    • nhagen5
      12 MAR, 2018
      Good advice and I agree. Thank you for the comments.

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