Cooking Vegetables in a Crockpot

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The crockpot home cooker hit the market in 1970 and sales have been going strong ever since. This product has singlehandedly changed the way people prepare meals. Current models allow the cooking time, and even recipes, to be pre-programmed. A crockpot represents the ultimate in convenience when cooking entrees, vegetables, and other types of food.

Cooking vegetables in the crockpot enables the chef to whip up dishes like cheesy broccoli and cauliflower, candied sweet potatoes, and asparagus casserole. There are hundreds of vegetable recipes available online and in cook books for slow cooking methods. Online, individuals can even add their names to a list in order to receive a weekly crockpot recipe.

A simple recipe involves cooking a variety of vegetables in the pot for use as a side dish. Wash and trim the vegetables, then place them in the crockpot while they are still moist. Drizzle a tablespoon or two of olive oil over the top, add a pinch each of salt and pepper, and then toss the vegetables to coat them. Cover the crockpot and cook the ingredients on high heat for two to three hours, or low heat for four hours, stirring and checking every hour. The result will be a tasty and crispy vegetable mixture that can be used as the ingredient in a meat recipe or eaten as a side dish.

People who do not enjoy eating vegetables by themselves can use them as ingredients in an entree recipe that contains meat. Carrots, onions, and other slow-cooking root vegetables should be put in the bottom of the pot, under the meat. The ingredients on the bottom of the pot tend to cook faster than those on the top. The result will be that the vegetables and meat finish cooking at the same time.

Cooking vegetables in a crockpot allows them to retain most of their color and nutrients. There are some great slow cooker vegetable recipes available online and in cookbooks. Those who cannot get enough of their veggies will enjoy trying this cooking technique.