Slow-Cooker Root-Vegetable Confit

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.