Cranberry Root Veggies
Serves 6 to 8. Recipe is by Julie Kay.
1 medium small rutabaga, peeled and sliced
2 sweet potatoes, unpeeled and sliced
1 lb. carrots, peeled
1 small butternut squash, peeled, seeded and sliced
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 (14-oz.) can whole berry cranberry sauce
½ cup cranberry juice
1. Put rutabaga, sweet potatoes, carrots and butternut squash into slow cooker. Sprinkle cinnamon and nutmeg over all.
2. Mix together cranberry sauce and juice and spoon over vegetables.
3. Cook on Low for 6 to 8 hours or until vegetables are fork tender. This is a recipe that can easily stay in the slow cooker for up to 10 hours if you are running late from work.