Pour maple syrup over raw sliced parsnips, paired with 2 other ingredients, into slow cooker for a comforting side dish that's my default when I don't know what to make

This slow cooker maple parsnip dish is the kind of back-pocket recipe I rely on when I’m staring into the fridge at 5 p.m. with no plan. It’s inspired by the simple, thrifty cooking you still find in Amish and rural Midwestern communities: a short ingredient list, gentle heat, and time doing most of the work. Raw parsnips are sliced and dropped straight into the slow cooker, then you pour maple syrup over the top with just a couple of pantry staples. A few hours later, you have a comforting, lightly sweet side that tastes far more intentional than the effort it took.

Serve these maple parsnips alongside roasted or grilled meats—roast chicken, pork loin, or a simple pan-seared sausage all work beautifully. They also tuck in nicely next to a baked fish fillet or a veggie-centered plate with sautéed greens and a pot of beans. I like to spoon them (and their maple-butter cooking juices) over a bed of mashed potatoes, polenta, or rice to catch every bit of sweetness. Add a bright green salad or steamed green beans to balance the richness, and you have a complete, cozy meal with minimal fuss.

Servings: 4

2 pounds parsnips, peeled and sliced into 1/2-inch thick coins or batons

Peel the parsnips and slice them into 1/2-inch thick coins or batons, aiming for even pieces so they cook at the same rate.

Place the sliced raw parsnips directly into the bowl of a slow cooker, spreading them into an even layer.

Scatter the butter pieces evenly over the parsnips, then sprinkle the salt over the top.

Slowly pour the maple syrup over the raw sliced parsnips in the slow cooker, trying to coat as much of the surface as you can. The syrup will settle into the gaps as it cooks.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the parsnips are very tender when pierced with a fork.

Once tender, gently stir the parsnips in the slow cooker to coat them fully in the maple-butter cooking liquid. Taste and adjust the seasoning with a pinch more salt if needed.

Serve the maple parsnips warm, spooning some of the syrupy juices over the top of each portion. They will thicken slightly as they cool.

For a slightly savory edge, add 1/2 teaspoon freshly ground black pepper or a pinch of crushed red pepper flakes along with the salt before cooking. If you enjoy herbs, sprinkle 1 teaspoon dried thyme or 1 tablespoon chopped fresh rosemary over the parsnips before pouring on the maple syrup. To lean into the dessert-like side of the dish, add a small pinch of ground cinnamon or nutmeg to the slow cooker. You can also swap half of the parsnips for carrots for a mixed root vegetable version. If you prefer a richer glaze, stir in an extra tablespoon of butter at the end of cooking and let it melt into the juices. For advance prep, slice the parsnips up to a day ahead and refrigerate them in a sealed container; when you’re ready, simply transfer them to the slow cooker, add the remaining ingredients, pour on the maple syrup, and start the cook.