4 servings
- 1 1/2 c parsnips, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 firm red apples, cored and sliced thick
- 1 tbsp coconut oil
- 2 tbsp liquid aminos or lower sodium soy sauce
- 1/4 tsp ground ginger
Mix the vegetables and apples together in a greased crock
Add the oil, sauce, and ginger and stir
Cover and cook on low for 5 hours or until the parsnips and potatoes are tender