Moroccan Root Vegetables | Dinner

The Moroccan Root Vegetable recipe is good served with couscous

and a yoghurt or vegan side salad.


1 pound parsnips, peeled and diced

1 pound turnips, peeled and diced

2 medium onions, chopped

1 pound carrots, peeled and diced

6 dried apricots, chopped

4 pitted prunes, chopped

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cayenne pepper

1 tablespoon dried parsley

1 tablespoon dried cilantro

2 cups Vegetable Broth

1 teaspoon salt


1. Add the parsnips, turnips, onions, carrots, apricots, prunes, turmeric,

cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro to a 4-

quart slow cooker.

2. Pour in the Vegetable Broth and salt.

3. Cover, and cook on low for 9 hours, or until the vegetables are cooked


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