Reviewed: May 22, 2012

I did not care for this recipe.

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Reviewer:

Reviewed: Jul. 17, 2011

This is a great base with which to get creative. I doubled the spices and the broth as suggested. Also added a sweet potato, dried cranberries and siracha sauce and some honey for kick and sweetness. I used the excess sauce from the slow cooker to make the cous cous. Rave reviews from a vegan and two carnivores. Although one did say it would be great with some steak in it :)

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Reviewer:

Marts

Reviewed: Apr. 15, 2011

This is really quite tasty. I doubled all of the spices except for the cayenne, used a whole 28 oz box of vegetable broth, and cooked it on low for at least 9 hours. Hubby loved it so much that the changes have been added to my "custom version" so I don't have to remember what I did when it's time to make it again!

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Reviewer:

kellyb

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Reviewed: Mar. 20, 2011

I carefully read reviews before making this recipe as I've never made anything like it before. I took some suggestions from other reviews and did a few other things differently. It came out quite good! I have a smaller crock pot so I ended up using 1/2 of a large parsnip, 4 large carrots, 2 large white sweet potatoes, 1 large white onion and added apricots, prunes and dates. For spices, I doubled the amount in the recipe and also added a hint of cardamom, fresh ginger (and a little of the ground) as well as a hint of curry powder. I used 2 vegetable boulion cubes and added water to about 1/2 inch above the mixture, (don't let the photo fool you-it's the before pic). I tossed all of the ingredients in a larger dish before cooking to ensure even flavor. After about 4 hours of stewing on low, this dish was extremely fragrant and tasty. I think with this recipe is very simple and versatile. I served it with white basmati rice-delicious! Thanks for sharing!

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Reviewer:

Rach

Cooking Level: Intermediate

Home Town: Amesbury, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 5, 2011

Great recipe. I didn't have the time to cook it in the crock pot so it went in the oven. I used raisens instead of the apricots and prunes. I had it for breakfast this morning. Better the next day! I will make this frequently and often.

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Reviewer:

Souxie

Reviewed: Oct. 14, 2010

I made this for dinner earlier this week. As per recommendation I increased the liquid and double the seasoning amounts. I made the broth in 3:1 proportion, but 2.5 or 2:1 would probably work better next time. I didn't have turnips but did have sweet potatoes, so I used one large sweet potato and about 1/2 to 3/4 lb carrots and parsnips. I didn't have dried apricots, but had raisins instead so I did that with the prunes. For time constraints I cooked it on high for 3 and a half hours. Turned out great and I'd definitely make this again!!!

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Reviewer:

Mrs. Jason

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Reviewed: Oct. 14, 2010

We just didn't like this.

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Reviewer:

kellie81

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Wayland, New York, USA

Reviewed: Oct. 12, 2009

Hubby liked this; I didn't. We both thought it was missing something, however. For me, this combo of veggies just didn't work with these spices. Per other reviewers' suggestions, I doubled the spices, fruit, and broth. Although the consensus among reviewers seems to be that 4-5 hrs. is the ideal cook time, mine took 4 hrs. on low and another 2.5 on high. Great idea, but I'm not planning to make this again.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: May 31, 2009

Do not cook this for 9 hours! I cooked it on low for 4 hours and it would have been fine being cooked for just 3 hours. I added diced Yukon Gold potatoes and two tablespoons of peach jam instead of the dried apricots and prunes. I also added fresh cilantro and parsley tossed in at the end rather than dried. I served with a curried rice pilaf and topped it with french fried onion pieces. It was very tasty.

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Reviewer:

ChileDog

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mission Viejo, California, USA

Reviewed: Feb. 3, 2009

I did not cook it 9 hours and it was still overcooked and starting to get mushy. I didn't have any apricots (I added some preserves to try to get some flavor of it though) I thought it was pretty good side dish, easy, inexpensive easy to find ingredients.

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