You can literally use any and every kind of root vegetable, I used parsnips, carrots, turnips, rutabaga, and I added Yukon Gold Potatoes half way through (if you add potatoes to your slow cooker in the beginning they will get mushy, so YOU MUST USE SMALL WHOLE REDS so it is a contained mushy:) ). I also like to add whole green onions, and sometimes leek, radishes, etc. just to kick it up!
Wash and dry your root veges, lay to the side on paper towels or a cotton towel.
In a gallon size zip lock bag (or you can use a bowl) you will add (a few times to accomodate all your veges) 3 T EVOO (extra virgin olive oil, cold pressed), Sea Salt, 1 tsp dry vege broth (or blend several seasonings like rosemary, basil, sage, thyme, etc.) and white pepper.
Toss your veges in the oil mixture until coated, drop into your slow cooker (set on HIGH for a 4 hour prepare, or LOW for a 6-8 hour prepare). Continue same process until all your veges are piled up – cover and let it go.
It’s a challenge to add potatoes to this mixture unless it’s whole reds, unless you are going to be home and can add them 1/2 way through the process, otherwise, it’s delicious without, and to some preferable!