Crock Pot Veggies
I like to mix it up a bit. I use, chicken, beef, lamb or whatever I’m in the mood for – they all work with the veggies. For variety, I take the meat and veggies out after they are cooked and make a gravy of the juices, then I cut up the meat and put everything back in the Crock Pot for a stew. If you want soup, don’t make a gravy out of the juice. Add some pasta if it tickles your fancy.
This is one of my recipes. We all have different different food preferences, so put in your faves.
Crock Pot Veggies
Equipment
Ingredients
- 1 Onion sliced and diced or cut in rounds
- 4 Garlic cloves
- 3 Carrots cut in rounds
- 6 to 8 Small potatoes cut in quarters
- 1 Lemon cut in quarters - squeeze a bit over the veggies.
- Veggie chicken, turkey or beef stock. Wine, marsala or sherry works well too!
- Olive oil
- Salt
- Pepper
- Herbs de Provence is a go to for me with rosemary salt.
Instructions
- Put all your ingredients in the crock pot and add enough olive oil to coat the veggies. Mix it all up by hand. Take half the ingredients out.
- Add your choice of meat, then cover with the veggies you removed.
Notes
- Leeks, shallots or scallions
- Brussel sprouts, parsnips, rutabaga, turnips, sweet potatoes, yams or Jerusalem artichokes
- Peas
- Mushrooms
- Apples
- Bacon
- Lamb with a stout or porter beer instead of stock is a winner.
- Lemon zest to pump it up a notch.
- Herbs and spices.
Stock image from
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Debra Oakland is known as “The Living in Courage Advocate.” She is an advocate for health and well-being and a self proclaimed ‘foodie’ who has been cooking since she was a youngster. Debra is the author of the 2016 bestselling book “Change Your Movie, Change Your Life: 7 Reel Concepts for Courageous Change”. Drop by www.DebraOakland.com and say hello!
This recipe appeared in the October/November 2017 issue of Elements For A Healthier Life Magazine on page 49; recipe and photograph by Debra Oakland.
