Herbed Crock Pot Vegetables
You can also cook these veggies a little longer and mash for a tasty herb mashed vegetable side dish!
Sodium: 9600mg sodium
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
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.
So many great vegetables together and seasoned perfectly. Just dice up the vegetables and toss in the crock pot. Super easy and effortless recipe. Veg
So many great vegetables together and seasoned perfectly. Just dice up the vegetables and toss in the crock pot. Super easy and effortless recipe. Vegetables are the perfect texture and is a hearty, healthy side dish.