Roasting in the crock-pot
Usually things end up more steamed than roasted in the crock-pot. But there’s a way to cheat the system. The trick is using minimal water and letting it cook for a couple of hours with the lid on, then leaving it slightly ajar so the steam can escape and the veggies get nice and “roasted.” Root Veggies with Coconut Oil & Thyme [vegan, gluten free, FODMAPs friendly*] Ingredients: 3-4 cups root vegetables (carrots, potatoes, winter squash, turnips, parsnips, etc.) 2 tbsp coconut oil 1/4 cup water 1/4 tsp dried thyme salt & pepper (to taste)… Read more >
February 25, 2013 coconut, crock-pot, root veggies Read more >