MS. LINDA HARRIS SLOW COOKED ROOT VEGETABLES ENJOY DAN:

    MS. LINDA HARRIS SLOW COOKED ROOT VEGETABLES by CHEF DAN:

Serves 8

INGREDIENTS:

2 rutabagas, peeled and spiralized

2 turnips, peeled and spiralized

1 large sweet potatoes, peeled and spiralized

2 parsnips, peeled and spiralized, or cubed

3 beets, peeled and spiralized

3 multi-color carrots, chopped

1 celeriac celery root, peeled and spiralized, or chopped

1 jicama, peeled and spiralized or cubed

3 tablespoon EACH olive oil, and sweet chili sauce

2 teaspoons EACH garlic powder, onion powder, and celery salt

1 teaspoon EACH ground cumin, ground ginger, ground turmeric, tandoori Masala, and curry powder

1 tablespoon balsamic vinegar

1 teaspoon Black Pepper Medley

1 (16 Oz) box vegetarian broth

DIRECTIONS:

1.   Toss rutabagas and next 8 ingredients in a large bowl.

2.   Toss until well combined with oil and chili sauce.

3.   Season with garlic powder and next 9 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 7-9 hours.

ENJOY DAN:                                SING SONG AND PLANT VEGETABLES!!