Slow-Cooker Root-Vegetable Confit

Name: Slow-Cooker Root-Vegetable Confit
Ingredients: 1/2 cup salted shelled roasted pistachios; 1/2 cup packed fresh flat-leaf parsley; 1 small clove garlic, smashed and peeled; 1/2 cup extra-virgin olive oil; 2 tablespoons red-wine vinegar; 2 tablespoons finely grated Pecorino Romano; 4 small carrots, peeled, ends left intact; 4 small parsnips, peeled; 2 beets, peeled and cut into 1/2-inch wedges; 8 cipollini onions; 1 bulb fennel, cut into wedges, core intact; 2 dried bay leaves; 1 teaspoon whole coriander seeds; 3 dried red chiles; 4 to 5 cups extra-virgin olive or canola oil

Slow-Cooker Root-Vegetable Confit was pinched from <a href="http://www.marthastewart.com/1519679/slow-cooker-root-vegetable-confit" target="_blank" rel="noopener">www.marthastewart.com.</a>

INGREDIENTS

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1/2 cup salted shelled roasted pistachios

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1/2 cup packed fresh flat-leaf parsley

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1 small clove garlic, smashed and peeled

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1/2 cup extra-virgin olive oil

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2 tablespoons red-wine vinegar

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2 tablespoons finely grated Pecorino Romano

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4 small carrots, peeled, ends left intact

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4 small parsnips, peeled

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2 beets, peeled and cut into 1/2-inch wedges

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8 cipollini onions

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1 bulb fennel, cut into wedges, core intact

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2 dried bay leaves

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1 teaspoon whole coriander seeds

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3 dried red chiles

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4 to 5 cups extra-virgin olive or canola oil

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