Ingredients
2 medium tart apples, chopped2 cups chopped parsnips1 cup thinly sliced fresh carrots1/2 cup chopped onion2 cans (14-1/2 ounces each) vegetable broth2 cups water2 teaspoons cider vinegar1-1/2 teaspoons minced fresh rosemary, plus more for optional topping1/2 teaspoon salt1/4 teaspoon pepperFresh cracked pepper, optional
Preparation
Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.
