Root Vegetables in Balsamic Vinegar

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* Exported from MasterCook *

 

Root Vegetables in Balsamic Vinegar

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Vegan

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 medium potatoes -- (to 6) peeled, and cut into 2 "

chunks

3 large carrots -- peeled & chopped

2 large parsnips -- peeled & chopped

2 medium onions -- quartered

1 cup vegetable stock

1/4 cup balsamic vinegar

2 tablespoons brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

 

In slow cooker, combine potatoes, carrots, parsnips, and onions.

 

In a bowl, combine stock, vinegar, sugar, salt & pepper; mix well.

Pour over vegetables in slow cooker.

 

Cover and cook, stirring once every hour, on low for 8 to 10 hours or

on high for 4 to 6 hours, until vegetables are tender.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 191 Calories; 1g Fat (4.8%

calories from fat); 4g Protein; 43g Carbohydrate; 7g Dietary Fiber;

trace Cholesterol; 476mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2

Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0