Ingredients:

  • 3 large carrots, peeled and sliced into 1-inch chunks
  • 2 large parsnips, peeled and sliced into 1-inch chunks
  • 1 lb Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 cup rutabaga, cubed
  • 1 cup celery, sliced thick
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 6 cups low-sodium vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves

Instructions:

  1. Wash and peel all root vegetables. Using a chef's knife, execute a uniform 1-inch dice for the carrots, parsnips, potatoes, and rutabaga to ensure even cooking.
  2. Place the potatoes, carrots, parsnips, and rutabaga at the bottom of the slow cooker ceramic crock.
  3. Layer the diced onion, celery, and minced garlic on top of the root vegetables.
  4. In a small bowl or directly in the pot, stir in the olive oil, tomato paste, dried thyme, dried rosemary, soy sauce, salt, and black pepper.
  5. Pour the vegetable broth over the vegetables and add the bay leaves.
  6. Cover and cook on High for 4 hours or on Low for 8 hours.
  7. Just before serving, stir in the apple cider vinegar to brighten the flavors and remove the bay leaves.