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Country French Vegetables, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

It is lovely having a big casserole of delicious cooked vegetables to enjoy! I have had these for my lunch a couple days this week, along with a slice of homemade bread, thick with butter.....

Personally when I am hungry between meals, I prefer to eat foods of substance instead of traditional snacking foods. That idea is these vegetables. One can never eat too many vegetables.....

Feel free to experiment with the herbs or leave them out completely so that you may season the vegetable fresh each time you enjoy them. Leftovers won't be a problem, these vegetables are perfect to tuck into an omelette or make into a delicious vegetable hash. How do you use up leftover vegetables in hour kitchen?

Country French Vegetables, easy and delicious vegetables from your slow cooker.
Country French Vegetables

Country French Vegetables
adapted from: Fix it and Forget it, new cookbook
Use a 5 quart slow cooker

3 T olive oil, divided
3 potatoes, unpeeled and cut into 1 inch pieces
3 carrots, unpeeled and cut into 1 inch pieces
2 parsnips, peeled and cut into 1 inch pieces
1 turnip or rutabaga, peeled and cut into 1 inch pieces
2 onions, cut in wedges
1/2 pound mushrooms, cut in half
1 T minced fresh or 1/2 t dried rosemary
1 T minced fresh or 1/2 t dried thyme
1/3 c fresh parsley or chopped celery leaves
3/4 t salt (next time I shall use garlic salt)
1/4 t fresh ground black pepper


Lightly coat the inside of the slow cooker with 1 T of the oil. Combine all remaining ingredients, place in cooker. Cover and cook on low for 3-6 hours (we cooked for 4 hours and it was just about right) depending upon how tender you want the vegetables.

Enjoy!

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this post shared with:
cook your books @ kitchen flavours
weekend cooking @t beth fish reads
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice

9 comments

  1. What a great idea. A good base for a quick soup, too. Lots of ways to use those yummy veggies.

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  2. No peeling - that's a recipe for me! Cheers from Carole's Chatter!

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  3. This is a great idea... I would have been tempted to roast them, but I love my slow cooker.

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  4. Yum! This sounds perfect for a cold day - all hearty and warm. I like that I could change up the seasoning pretty easily depending on my mood. I'll definitely have to give this method a try.

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  5. I have served rutabagas to my family many times in the past. I like that Country Vegetable casserole.

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  6. I've never done vegetables alone in the crock pot, what a great idea.

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  7. This is right up my alley. A dish of these delicious vegetables along with a slice of your homemade bread, yes please. Thanks for a great idea, Rocquie

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  8. I adore veggie dishes and your Slow Cooker Country Vegetable Casserole looks and sounds wonderful! What a lovely dish for fall. Thank you for bringing it to the Hearth and Soul Hop.

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  9. This is such a delicious and homey dish! Yes, one can never have enough of veggies! Thanks for linking with CYB!

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