Root vegetables from the Crock Pot

Ingredients for 2 servings:

• 200 g carrot(s), weighed after cleaning
• 200 g celeriac, weighed after cleaning
• 50 g spring onion(s), weighed after cleaning
• 2 large onions
• 2 cloves garlic
• 500 ml homemade vegetable broth (alternatively water)
• 1 tbsp rapeseed oil
• 1 shot of balsamic vinegar, white, 5.4%
• 1 pinch(s) of sugar
• 1 bay leaf
• 1 tsp parsley, dried
• Salt
• Pepper, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 5 minutes

Recipe for a 3.5 l slow cooker, 170 watts

Pour half of the broth into the Crock Pot and set it on HIGH. Heat the oil in a larger pot over medium heat and sauté the peeled and finely diced onions and garlic cloves. Finely dice the carrots, celery, and spring onions and sauté them in the pot, stirring constantly, until crisp. Deglaze with the remaining broth and turn off the heat. Season with balsamic vinegar, sugar, salt, and pepper, and transfer everything to the ceramic insert of the Crock Pot. Add a bay leaf and stir in the parsley. Cook with the lid on HIGH for 1.5 hours, then check the carrots are tender. If you want a creamy vegetable sauce, thicken the hot vegetables in the pot with flour or starch mixed with a little water.