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.