Roasted Root Veges in the Crock Pot – Taste like you roasted them with a prime rib – but you didn’t, strictly veges!

You can literally use any and every kind of root vegetable, I used parsnips, carrots, turnips, rutabaga, and I added Yukon Gold Potatoes half way through (if you add potatoes to your slow cooker in the beginning  they will get mushy, so YOU MUST USE SMALL WHOLE REDS so it is a contained mushy:) ). I also like to add whole green onions, and sometimes leek, radishes, etc. just to kick it up!

  Slice them anyway you like, cube, elongated, just make sure they are big and hearty!

Wash and dry your root veges, lay to the side on paper towels or a cotton towel.

In a gallon size zip lock bag (or you can use a bowl) you will add (a few times to accomodate all your veges) 3 T EVOO (extra virgin olive oil, cold pressed), Sea Salt, 1 tsp dry vege broth (or blend several seasonings like rosemary, basil, sage, thyme, etc.) and white pepper.

Toss your veges in the oil mixture until coated, drop into your slow cooker (set on HIGH for a 4 hour prepare, or LOW for a 6-8 hour prepare). Continue same process until all your veges are piled up – cover and let it go.

It’s a challenge to add potatoes to this mixture unless it’s whole reds, unless you are going to be home and can add them 1/2 way through the process, otherwise, it’s delicious without, and to some preferable!

Enjoy!

Lemon, Mint, Garlic, Whirl (Dressing)

2009 Contributed by Christine Gannage, Adaptations by Maraline 

LEMON MINT WHIRL DRESSING w/garlic

This recipe is a longtime everyday dressing in Christine’s family, generational. Thanks so much, and everyone please enjoy!

So simple, yet a flavor difficult to describe, your taste buds and your nose will say French or maybe Lebanese, something exotic, but so purposeful and healthy, I can see how it becomes a staple dressing very quickly!
 

Ingredients

1/2 c. fresh squeezed lemon juice

4 med cloves of fresh garlic

Goodly handful of fresh mint (out of season 1 T. of more of dehydrated or dried)

1/2 tsp Real Salt, Celtic Salt, or Himalayan Salt

Cold Pressed Oil to liking (olive oil works great, as do others)
Blend (Tribest Personal Blender works great) or puree all ingredients, except oil, once emulsified add the oil slowly (pulsating) until you get the thickness of dressing you are prefer. 

PS Christine uses 1/2 olive and 1/2 sunflower, it’s also good with a bit of Sesame Oil and a dollop of Tahini!

For a creamy version I add Veganaise *(dip or dressing) and as a change-up for a (more…)