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Root Vegetables with Creamy Parsley Pecan Sauce {Made with Sunshine}

by evh on October 22, 2015

Root Vegetables with Creamy Parsley Pecan Sauce | LocalSavour.com

Root Vegetables with Creamy Parsley Pecan Sauce ~ I must say I do love a challenge –– well … most of the time anyway. It was prehaps the second most thing that came to mind when I first encountered the Solavore solar powered oven –– after the tomato recipe making that is. My thought was how does it compare to a slow cooker? Do they cook the same? And why use it versus a conventional crockpot? Challenge accepted. SO … here we are in the fall season and finally below the 100 degree temperatures (yay!) but there’s still plenty of sunshine about (double yay!). One of the first things that I like to make once it cools down a bit is anything with root vegetables. They are a fall necessity in my book so, I made opted to make two batches –– one with the Solavore oven and one with my plugin crockpot. It was a rough experiment I know, having to eat all of those rich and creamy carrots, parsnips and potatoes but someone had to do it, right? The results: I found the Solavore veggies to be a touch more colorful and firm with a bit more flavor after cooking –– I think in part because the crockpot kept more moisture in so the veggies were slightly mushier and lost more color because of it is my guess. The real bonus, at least for me, is knowing that I can leave the cooking to the sunshine while I go about my day and I don’t have to worry about buring the house down with my old crockpot while trying to get some autumn goodness on the dinner table –– mission accomplished.

Root Vegetables with Creamy Parsley Pecan Sauce | LocalSavour.com

I started with chopping all of the carrots, parsnips, potatoes, and onions.

Root Vegetables with Creamy Parsley Pecan Sauce | LocalSavour.com

Then divided them up between the Solavore oven dish and the crockpot.

Root Vegetables with Creamy Parsley Pecan Sauce | LocalSavour.com

Let them both cook low and slow for 3 hours.

Root Vegetables with Creamy Parsley Pecan Sauce | LocalSavour.com

Poured the creamy, parsley pecan sauce over the veggies then gently tossed together.

Root Vegetables with Creamy Parsley Pecan Sauce | LocalSavour.com

Then served up this fall goodness on a plate and dug in.

To learn more about the Solavore oven, the benefits of solar cooking, and to get more sunshine-y recipes visit them HERE! To order one for your own family or even for your favorite school visit HERE!

Root Vegetables with Creamy Parsley Pecan Sauce
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Servings Prep Time
6-8 servings 15 minutes
Cook Time
3 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
3 hours
Root Vegetables with Creamy Parsley Pecan Sauce
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
6-8 servings 15 minutes
Cook Time
3 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
3 hours
Ingredients
  • 1 pound fresh carrots chopped
  • 1 pound fresh parnips chopped
  • 4 small golden potatoes chopped
  • 1 medium sweet yellow onion chopped
  • 2 large cloves garlic peeled and chopped
  • 1 cup heavy cream
  • 1 cup fresh parsely chopped
  • 1 cup pecans chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: servings
Units:
Instructions
  1. Place carrots, parsnips, potatoes, onion and garlic into a solar oven safe pan and cook for 3 hours or until vegetables are fork tender -- stirring the veggies at the halfway point. Remove from the oven and set aside.
  2. Place a small pan over medium high heat and add cream, parsley, pecans, salt, and pepper. Bring to a low boil and remove from heat. Slowly pour the sauce over the cooked vegetables and gently stir together. Serve.
Recipe Notes

If using a crockpot or slow cooker: Place carrots, parsnips, potatoes, onion and garlic into the pot and cook on low heat for 3 hours, or until vegetables are fork tender -- stirring the veggies at the halfway point. Once tender remove from heat. Place a small pan over medium high heat and add cream, parsley, pecans, salt, and pepper. Bring to a low boil and remove from heat. Slowly pour the sauce over the cooked vegetables and gently stir together. Serve.

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**This post is sponsored by and partnered with Solavore.com.  All thoughts, words and images are my own. Thank you for supporting the sponsors that support Local Savour.**

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