Ingredients:

  • 1.5 lbs baby gold potatoes, whole
  • 1 lb large carrots, peeled and cut into 2-inch batons
  • 1 lb parsnips, peeled and cored, cut into batons
  • 4 oz thick-cut pancetta, diced small
  • 1/2 cup unsalted butter, melted
  • 1/3 cup wildflower honey
  • 6 cloves garlic, minced
  • 2 tbsp aged balsamic vinegar
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh sage leaves
  • 1 tsp vegetable oil for frying sage

Instructions:

  1. Build the foundation by layering the denser vegetables—the sliced parsnips and carrots—at the bottom of a 6-quart slow cooker insert where heat is most direct.
  2. Place the baby gold potatoes on top of the carrot and parsnip layer to ensure they steam to a velvety consistency without falling apart.
  3. In a small mixing bowl, whisk together the melted unsalted butter, wildflower honey, minced garlic, balsamic vinegar, dried thyme, and kosher salt to create the glaze.
  4. Pour the glaze evenly over the vegetables. Place a piece of parchment paper directly over the vegetables (a cartouche) to trap moisture, then cover with the slow cooker lid.
  5. Cook on the Low setting for 4 hours and 15 minutes until the vegetables are tender and the glaze has thickened.
  6. While the vegetables finish, crisp the diced pancetta in a large skillet over medium heat until the fat renders and the meat is golden. Remove pancetta, then flash-fry the sage leaves in the remaining fat for 30 seconds until translucent and crisp.
  7. Remove the parchment paper, gently toss the vegetables in the accumulated glaze, and garnish with the crispy pancetta, fried sage, and fresh parsley before serving.