Ingredients Edit

Directions Edit

  1. oil bottom of slow cooker with 1 tablespoon oil.
  2. Add shallots, carrots, potatoes, turnips and garlic, and toss to coat with oil.
  3. Add salt, pepper, stock, wine, tamari and herbs.
  4. Drizzle with remaining 1 tablespoon oil. Do not stir.
  5. Cover slow cooker, and set on low; cook until all vegetables are tender, 6 to 8 hours.

Stovetop directions Edit

  1. Heat all oil in 5- to 6-quart Dutch oven or other large pot over medium heat.
  2. Add all remaining ingredients.
  3. Reduce heat to low.
  4. Cover pot, and cook, stirring contents occasionally, until all vegetables are tender, 1 to 1½ hours.
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