Herbed Crock Pot Vegetables

You can also cook these veggies a little longer and mash for a tasty herb mashed vegetable side dish!

Nutrition Information

Calories: 1358
Protein: 35g
Carbs: 202g
Fiber: 78g
Sugar: 32g
Fat: 50g
Sodium: 9600mg sodium

Recipe Information

Prep Time: 20 minutes
Cook Time: 3-4 hours

Ingredients:

9 baby artichokes, rinsed and trimmed

(See video: How to Prepare Baby Artichokes for cooking)
1 large head Fennel, sliced and cut into 1 inch dice
½ head Cauliflower (cut into florets)
2 medium Yukon Gold Potatoes, peeled and cut into ½ inch dice
2 medium Sweet Potatoes, peeled and cut into ½ inch dice
3 Parsnips, peeled and cut into ½ inch diced
¾ cup chopped herbs, such as tarragon, Parsley, sage or thyme
4 Tbsp. butter, cut into small pieces
2 cups chicken broth
1 Tbsp. dijon mustard
1 Tbsp. salt
black pepper to taste
¼ cup white wine

Directions:

Combine all cut vegetables, herbs and butter in 4-½ quart Crock Pot, slow cooker.
Whisk together broth, mustard, salt, pepper and wine in small bowl. Pour mixture over vegetables. Cover and cook on low setting for 3 to 4 hours or until vegetables are tender, stirring occasionally to ensure even cooking.

 

See other great Artichoke recipes, chef videos, and more.

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