SLOW COOKED ROOT VEGETABLES FROM WILLOWOOD FARMS ENJOY DAN:

SLOW COOKED ROOT VEGETABLES FROM WILLOWOOD FARMS by CHEF DAN:

Serves 8

INGREDIENTS:

1/2-large rutabaga, peeled and cubed

1 hakurei turnips

1 sun choke (Jerusalem artichoke)

1 large sweet potato, peeled and cubed

2 large parsnips, peeled and cubed

2 large carrots, peeled and cubed

2 Chioggia beets, peeled and cubed

1 celeriac celery root, peeled and cubed

1 jicama, peeled and cubed

3 tablespoon olive oil

3 tablespoon sweet chili sauce

2 teaspoon each garlic powder, and onion powder

1 teaspoon EACH ground cumin, ground ginger, and ground turmeric

1 tablespoon balsamic vinegar

1 teaspoon Black Pepper Medley

1 (16 Oz) box vegetable broth

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Toss rutabagas and next 9 ingredients in a large bowl.

2.   Toss until well combined with oil and chili sauce

3.   Season with garlic powder and next 7 ingredients:

4.   Toss again to coat evenly.

5.   Toss all ingredients into the crock pot.

6.   Add vegetable broth.

7.   Cover and cook on low for 9-10 hours.

ENJOY DAN:                                  SING SONGS AND PLANT ROOT SEEDS!!