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