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Categories:
tart apples parsnips carrots onion vegetable broth water cider vinegar fresh rosemary salt pepper cracked pepper
Viewed: 87 - Published at: 9 years agoIngredients
- 2 medium tart apples, chopped
- 2 cups chopped parsnips
- 1 cup thinly sliced fresh carrots
- 1/2 cup chopped onion
- 2 cans (14-1/2 ounces each ) vegetable broth
- 2 cups water
- 2 teaspoons cider vinegar
- 1-1/2 teaspoons minced fresh rosemary, plus more for topping
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Fresh cracked pepper, optional
Method
- Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.
