Feb 01 2011
One of my favorite kitchen appliances lately is my Slow Cooker. I don't have a fancy slow cooker, just one that has a large removeable ceramic insert and warm, low and high temperature settings, ( no timer). Recently with all of the time I've been spending indoors due to snowy weather and bad roads I have made good use out of this appliance.
I have a Winter CSA share from my local farm: Brook Farm Project here in New Paltz. The share so far has included many wintry root vegetables; parsnips, turnips, celeriac, leeks, potatoes, carrots and sunchokes, many more I have to admit than we are used to eating. Getting creative in cooking techniques and seasonings has really helped in mixing up the menu. I love crispy roasted root veggies cooked rather quickly in a very hot oven with lots of fresh herbs and calamata olives tossed in at the end.
Using the Slow Cooker with a few adjustments to my regular preparation method resulted in a moister, softer and nicely carmelized finished product.
Here is the basic method if you want to give it a try.
3-4 cups of mixed root vegetables cut into 1-2" chunks or roll cut
2-3 cloves garlic, peeled and smashed
You can use any of the following: leeks, onions, parsnips, sweet potato, turnips, carrots
3 Tbsp.- olive or coconut oil
3 Tbsp- balsamic vinegar- (I used a pomegranite balsamic vinegar )
1 Tbsp.- maple syrup- if you like your veggies a little sweeter
2 tsp.- cinnamon ground
1/4 cup- water
Salt and fresh ground pepper
Cut veggies and mix together in a bowl
In a small container mix together oil, vinegar, water and seasonings, blend ; toss in bowl with veggies.
Place veggies in Slow Cooker, cover, cook on high heat for about 3-4 hours, (check once inbetween and toss).
Uncovering Slow Cooker often will result in heat loss and longer cooking time. When veggies are soft, remove cover and cook for another hour with cover off, stirring as necessary.
Once you remove the lid the veggies will start to carmelize and get a nice browning around the edges.
If you like, toss with some fresh chopped herbs before serving such as parsley, rosemary or a few chives.
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