Recipe for Root Vegetables in Balsamic Vinegar (4 Points) 
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Yield:
6
Ingredients:
Amount Ingredient
6 med potatoes (4 to 6)
peeled and cut in 2-inch chunks
3 lrg carrots peeled and chopped
2 lrg parsnips peeled and chopped
2 med onion quartered
1 cup vegetable stock or chicken stock
1/4 cup balsamic vinegar
2 tbl brown sugar
1/2 tsp salt
Instructions:
Instructions: 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

NOTES : From cookbook: I love the way slow braising brings out the sweet flavours of the hearty winter vegetables in this dish. Its a wonderful accompaniment to a Sunday night roast.

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