Yup, that’s right. TWO slow cooker recipes in a row. And BOTH vegetarian. How about that?
I tend to agree with Erin – most vegetarian slow cooker recipes do result in a pile of mush. But just like our daal, I have found when treated correctly, you can still get the same oven or stove top texture, but without having to actually be home.
This recipe comes from Ricardo magazine, who generously gifted me a copy of their November issue. When I came across this carrot recipe I was intrigued – braised carrots in the slow cooker?! It totally works! And is totally delicious.
This recipe cooks in about 4 hours – the perfect amount of time when you have an errand or two to run in the afternoon, or just want to free up some oven space when prepping a meal. I followed the recipe almost to a T- I did cut the butter in half because while I wanted the flavour, I also wanted that natural and sweet carrot flavour to shine.
Slow cooker daal, slow cooker carrots – what vegetarian recipe will we slow cook up next?!
Dara
Slow cooker Braised Carrots
Serves | 4 |
Meal type | Side Dish |
From magazine | Adapted from Ricardo Magazine |
Ingredients
- 10 large carrots (peeled and sliced in half lengthwise)
- 1 Tbsp unsalted butter
- 1 1/2 Cups orange juice
- 1 1/2 Tbsp honey
- salt and pepper (to taste)
Note
These carrots would make a delicious side dish for roast chicken or salmon. You could substitute the honey for maple syrup if you would like.
Directions
1. | Butter the bottom of your slow cooker. Add carrots on top and pour the orange juice over top. |
2. | Drizzle with honey and season with salt and pepper. Cook on high for four hours, or until carrots are tender. |
3. | Plate carrots and drizzle some of the cooking liquid on top. |
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