[Kitchen Witch]

VEGETABLES


A great advantage of cooking vegetables in a crockpot is being able to cook them ahead of time. There is no need to watch, stir or worry about boil overs. Serve them for dinner or combine with other ingredients in a casserole and brown them in the oven to serve later.

You can stuff squash or zucchini; cook in your pot or add other ingredients and finish the dish in the oven.

Carrots, celery, turnips, parsnips and beets take an extra long time to cook in a crockpot - sometimes as long or longer to cook than many meats.

Sweet or white potatoes are delicious "baked" in a crockpot. Wash the potatoes but do not actually dry. While they are still damp, place in crockpot and cook on low until soft and tender. YOU CANNOT USE THIS METHOD WITH ALL CROCKPOTS - check the use and care section of the booklets that come with your model.

It is wise to cook veggies on HIGH when you are cooking most vegetables in a crockpot. Many of them will dry out and discolor when left on low for too long.