Herbed Fall Vegetables

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Crock Pot


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2 medium Yukon gold potatoes, cut into ½-inch dice

3 parsnips, peeled and cut into ½-inch dice

2 medium sweet potatoes, peeled and cut into ½-inch dice

1 medium fennel, sliced and cut into ½-inch dice

1/2 to 3/4 cup fresh herbs, such as tarragon, parsley, sage, thyme, chopped

4 tablespoons butter, cut up

1 cup chicken stock

1 tablespoon Dijon mustard

1 tablespoon salt

ground black pepper, to taste

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