Slow Roasted Winter Vegetables
Published: Mon, 10/10/16
Monday
Columbus Day
Howdy Slow-Cookerers!
I've got a house full of kids today because of Columbus Day, which means I'm going to keep this uber short and sweet.
I talk about batch cooking a lot -- and it's something I really like to do with soups, stews, chilis, and casseroles.
Batch cooking simply means cooking a Big Batch (pot) of something and then only eating part, or half of it.
And then you freeze the rest, which means that you've got dinner again in a few weeks, or months.
it's awesome.
It can also mean plugging in a few pots at a time and cooking all at once, on one major cooking day so you've got food all week long.
That is what MANY MANY people do with this particular Winter Root Vegetable recipe. I get emails from busy professionals who don't want to think
about dinner at all during their work week.
So they Batch Cook on the weekend days and then simply reheat the food in the evening.
or they munch on the veggies, cold, right out of the tupperware, while hovering over the kitchen sink.
It's okay, no judgement here!
:-)
Winter Root Vegetables
makes approximately 12 servings
2 pounds carrots
2 pounds rutabagas
2 pounds parsnips
1/2 cup chopped parsley
3 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dried basil
The Directions.
Use a 6-quart slow cooker. Peel the carrots, rutabagas, and parsnip, and cut into about 2-inch chunks.
You're going for a "rustic" look --- no need to get fancy with your knife cuts.
Put all the vegetables into your crockpot, and add the olive oil, basil, salt, and pepper.
Toss with your hands to coat fully coat the vegetables.
Cover and cook on low for 8 hours, or on high for 4-5 hours.
The vegetables are done when they have reached desired tenderness.
I cooked ours on low for 6 hours, then on high for about 90 minutes.
The Verdict.
This is the time of the year to embrace the Winter Root Vegetable --
they are out in full force in the grocery store and are quite inexpensive.
Also, since it's Columbus Day and all you can channel your inner Early Indigenous American and eat (somewhat) similarly.
If you do decide to cook this big batch on a weekend day to eat throughout the week, store the leftovers in a sealed plastic container or bag.
Do not store leftovers in the crockpot itself, and do not reheat leftovers in the slow cooker -- it is not designed for that.
If you are ALREADY planning your (American) Thanksgiving menu (you show-off, you) this makes a fantastic side dish.
Peel and chop the day before then simply dump into the pot in the morning to slow cook.
Enjoy!
--> For your convenience, I made a proper Table of Contents on the site that has all 1000 or so recipes categorized by type of food.
I hope you find it useful! <--
have a great day, steph