Parsnips are a a delicious root vegetable looks like a thick carrot with creamy-yellow to white flesh. When cooked, parsnips are sweeter than carrots.
teaspoons Italian seasoning
teaspoons fennel seed, crushed
teaspoon celery seed
boneless pork shoulder (3 lb)
medium parsnips, peeled and cut into 3/4-inch pieces (3 cups)
medium sweet potatoes, peeled, cut into 3/4-inch pieces (3 cups)
cloves garlic, peeled, cut in half
In small bowl, mix Italian seasoning, fennel seed, salt and celery seed. Pat seasoning mixture evenly onto pork (if pork comes in netting or is tied, do not remove). Heat 12-inch nonstick skillet over medium-high heat. Cook pork in skillet 5 to 10 minutes, turning several times, until brown on all sides.
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place parsnips, sweet potatoes and garlic; pour water over vegetables. Place pork on vegetables. Cover; cook on Low heat setting 9 to 10 hours or until pork is tender.
Remove pork from slow cooker; place on cutting board (remove netting or strings). Cut pork across grain into slices; serve with vegetables and juices.
Cook meat in hot oil about 10 minutes, turning occasionally, until brown on all sides.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.