Herbed Fall Vegetables

2 medium Yukon gold potatoes, peeled and cut into 1/2 inch dice
3 parsnips, peeled and cut into 1/2 dice
2 medium sweet potatoes, peeled and cut into1/2 inch dice
1 medium head of fennel, sliced and cut into 1/2 inch dice
1/2 to 3/4 cup chopped fresh herbs, such as tarragon, parsley, sage or thyme
4 tablespoons butter, cut into small pieces
1 cup chicken broth
1 tablespoon Dijon mustard
1 tablespoon salt
Freshly ground black pepper to taste

1. Combine potatoes, fennel, herbs and butter in the crockpot.
2. Whisk together broth, mustard, salt and pepper in small bowl. Pour mixture over vegetables.
3. Cook on low for 4 1/2 hrs. or on high for 3 hrs. until vegetables are tender, stirring
occasionally to ensure even cooking.

Note: I did not use fennel. I used vegetable broth and I only used about 1/4 of a cup of all the herbs combined.