500 mL (2 cups) carrots, cut in 2.5 cm (1 in) chunks
500 mL (2 cups) parsnip, cut in 2.5 cm (1 in) chunks
500 mL (2 cups) rutabaga, cut in 2.5 cm (1 in) chunks
1 container Canton Original Broth
5 mL (1 tsp) turmeric
Salt and fresh ground black pepper, to taste
250 mL (1 cup) plain yoghurt (2 to 6% m.f.)
30 mL (2 tbsp) fresh parsley, chopped
Preparation
In a large skillet, heat oil on high and brown chicken 1 to 2 minutes. Transfer to crockpot. Brown onion and garlic in the same skillet for 1 minute, then pour over chicken.
With the exception of the yoghurt and parsley, add remaining ingredients to crockpot.
Set crockpot on Medium and cook 6 hours.
Just before serving, mix together yoghurt and parsley, then season to taste.
Divide fricassee among deep dishes, top with yoghurt mix and serve.
