Recipe found on Reprinted from “Martha Stewart’s Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies from the Kitchens of Martha Stewart Living.”

Yields 4 – 6 servings


Pistachio Pesto

  • 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

Root-Vegetable Confit

  • 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


  • Pistachio Pesto: In a mini food processor, pulse pistachios, parsley and garlic with oil until finely chopped. Add vinegar and cheese; pulse to combine. Transfer to a bowl. Pesto can be refrigerated in an airtight container up to 3 days. Makes about 1/2 cup.
  • Root-Vegetable Confit: Preheat a 5 to 6 quart slow cooker. Combine carrots, parsnips, beets, onions, fennel, bay leaves, coriander seeds, chiles and oil in the slow cooker. Cover and cook on high until tender, about 2 1/2 hours (or on low 5 hours).
  • Let cool in oil for 30 minutes; then, using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain. Serve, with pesto alongside.


To brown the vegetables after poaching, heat a large cast-iron skillet or griddle over high. Add vegetables and cook, tossing, until golden, about 5 minutes.