Hearty winter root vegetables take well to long hours in the slow cooker. Turnips or rutabagas can be substituted for the parsnips in this easy slow-cooker classic. For a richer flavor, treat yourself to a bit of cream.

　　

Ingredients

serves 4

　　1 tablespoon vegetable oil or unsalted butter

　　1 pound carrots, peeled and cut into chunks

　　2 small parsnips, peeled and cut into chunks

　　1/2 yellow onion, coarsely chopped

　　3 cloves garlic

　　5 cups chicken stock (page 91) or water

　　Salt

　　1/2 cup cream or whole milk (optional)

　　Chopped fresh chervil, parsley, or chives, for garnish

　　

Step 1

Put the butter or oil in the slow cooker. Add the carrots, parsnips, onion, and garlic and cook on low for about 1 hour, or until the vegetables begin to brown. (The slight caramelization of the vegetables adds an extra flavor dimension to this soup, but you can leave this step out if you’re pressed for time: omit the butter or oil and add the vegetables and water to the slow cooker all at once.)

　　

Step 2

Pour in the water and cook on low for 4 hours, until the vegetables are very tender.

　　

Step 3

Using a handheld blender, purée the vegetables in the slow cooker.

　　

Step 4

Season with salt and add the cream, if using.

　　

Step 5

Serve at once, garnished with chervil, parsley, or chives, or a combination of all three.

　　Cooks' Note

　　Suggested Beverage: A hearty red, such as a Zinfandel or Syrah, or a rosé.

　　The Gourmet Slow Cooker: Volume II