2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch dice
1 parsnip, peeled and cut into 1/2-inch dice
2 medium sweet potatoes, peeled and cut into 1/2-inch dice
1 medium head of fennel, sliced and cut into 1/2-inch dice
1/2 to 3/4 cup chopped fresh herbs, such as tarragon, parsley, sage or thyme
4 tbsps. butter, cut into small pieces
1 cup chicken broth
1 tbsp. dijon mustard
1 tbsp. salt
Freshly ground black pepper to taste
Combine potatoes, parsnips, fennel, herbs and butter in the slow cooker.
Whisk together broth, mustard, salt and pepper in small bowl. Pour mixture over vegetables.
Cook on low for 4 1/2 hours or on high for three hours until vegetables are tender, stirring occasionally to ensure even cooking.