I just love warming meals when cold outside! And I also love using my slow cooker to make them like for this spicy root vegetables dish. A slow cooker is just amazingly convenient, add all in and let it cook. It doesn’t get easier than that right!? My spicy root vegetables dish has a Moroccan vibe due to the warming spices I added. It is so good with some plant based yogurt and some lime juice drizzled on it, served on a bed of quinoa or couscous. You can find the recipe below this post.
Root vegetables are mostly not the “hottest” veggies around yet they are very versatile, delicious, nutritious and not expensive. I have here a combination of celeriac, turnip, carrots, parsnips, sweet potatoes, onion, an apple and currants for sweetness and to balance the spices. You can also do dried apricots, delicious in this dish.
More slow cooker inspiration …. Lentil Ratatouille, Hungarian Cabbage Rolls and my Slow Cooker Mung Bean Pie
I hope you like this recipe as much as I do! If you want to save it you can print it or pin the picture below to your Pinterest board.
Tina x
Spicy Root Vegetables
Ingredients
- 1 pound parsnips, peeled and sliced into bite size pieces
- 1/2 pound turnips, peeled and diced
- 1 pound carrots, peeled and sliced
- 1/2 pound celeriac, peeled and diced
- 1 pound sweet potato, peeled and diced
- 2 medium red onions, chopped
- 1 medium apple, chopped
- 1/3 cup currants or sliced dried apricots
- 3 cups hot vegetable broth
Spices
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ginger powder
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper powder
- 1 bay leaf
- 1 tsp sea salt to taste
- black pepper to taste
- 1 Tbsp dried parsley or 1/4 cup chopped fresh flat leaf parsley
Instructions
- Saute the onion for 5 minutes in water or a little coconut oil.
- Add in all the vegetables and spices. Stir and add in the hot broth.
- Cover and cook on low for about 8 hours or on high for 4 hours, depending on the size of your chopped vegetables.