Recipe: Slow-Cooker Root-Vegetable Confit
This root-vegetable confit is another great winter recipe you that you can adapt with whichever root vegetables happen to be in season or available near you. Not to mention after you’ve finished the initial preparation you can just turn on your slow cooker, walk away, and return to a delicious dinner!
1/2 cup salted shelled roasted pistachios
1/2 cup packed fresh flat-leaf parsley
1 small clove garlic, smashed and peeled
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons finely grated Pecorino Romano
4 small carrots, peeled, ends left intact
4 small parsnips, peeled
2 beets, peeled and cut into 1/2-inch wedges
8 cipollini onions
1 bulb fennel, cut into wedges, core intact
2 dried bay leaves
1 teaspoon whole coriander seeds
3 dried red chiles
4 to 5 cups extra-virgin olive or canola oil
1. 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.
2. 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).
3. 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.
Recipe adapted from Martha Stewart.