Root Vegetables in Balsamic Vinegar

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* Exported from MasterCook *

 

Root Vegetables in Balsamic Vinegar

 

Recipe By :Canada's Best Slow Cooker Recipes by Donna-Marie Pye (Robert

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium potatoes

--peeled and cut in 5 cm (2-inch) chunks -- (4 to 6

potatoes)

3 large carrots -- peeled and chopped

2 large parsnips -- peeled and chopped

2 medium onions -- quartered

1 cup vegetable broth

1/4 cup balsamic vinegar

2 tablespoons brown sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

 

In slow cooker, combine potatoes, carrots, parsnips and onions. In a bowl

combine stock, vinegar, sugar, salt and pepper; mix well. Pour over

vegetables in slow cooker.

 

Cover and cook, stirring once every hour, on Low for 8 to 10 hours or on

High for 4 to 6 hours, until vegetables are tender.

 

Serves 4 to 6.

 

Note: The slow braising brings out the sweet flavours of the hearty winter

vegetables in this dish. It's a wonderful accompaniment to a Sunday night

roast.

 

Wine match: Italian Chianti or Valpolicella Ripasso.

 

 

 

 

Source:

" The Winnipeg Free Press, January 31, 2001 "

 

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Per serving: 286 Calories (kcal); 2g Total Fat; (4% calories from fat); 7g

Protein; 65g Carbohydrate; 1mg Cholesterol; 714mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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