4 to 6 medium potatoes, peeled and cut in 2 inch chunks
3 large carrots, peeled and chopped
2 large parsnips, peeled and chopped
2 medium onions, quartered
1 cup vegetable or chicken stock
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
In slow cooker, combine potatoes, carrots, parsnips and onions. In a bowl combine stock, vinegar, sugar, salt and pepper; mix well. Pour over vegetables in slow cooker. Cover and cook, stirring once every hour, on low for 8 to 10 hours or on high for 4 to 6 hours, until vegetables are tender. Serves 4 to 6.
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