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Crockpot Basics: Vegetables




Source of Recipe


Smart Crockery Cooking, Carol Heding Munson (1996)
* Place dense root vegetables, such as carrots, turnips, celery roots potatoes, onions, and rutabagas, on the pot bottom, and keep them submerged in the liquid for uniform cooking. Top vegetables with meat (though it's hard to believe, meat cooks faster than the root crops); pour iquids in last.

* Chop vegetables into consistent sizes for even cooking. Bite-size is always good, and 1/2" x 2" sticks are attractive for Asian-style dishes.

* Stir in frozen peas, cut green beans, and mixed vegetables during the last 15 to 30 minutes of cooking if quantities are small (about 1/2 cup).

* Add tender vegetables (such as peas and snow peas); strongly flavored vegetables (such as broccoli, brussels sprouts, and cauliflower); and greens (such as kale, spinach, and escarole) during the last 15 to 60 minutes
of cooking. Adding large quantities of last minute goodies will temporarily lower the temperature of the cooking food. Timing depends on how much you're putting in.

* Brown onions and other vegetables to add caramelized color and flavor to dishes. Use the same low-fat techniques described for browning meats and poultry.