Slow Cooking Month

January is National Slow Cooking Month! When it’s in the 30’s and 40’s outside in the morning (although it's been rising to 70’s around here this week!), slow cooking a big pot of veggies seems the natural thing to incorporate into your routine before heading off to work. Load up the crock pot, and when you arrive home you have a delicious, nutritious and seasonal supper waiting for you! Of course, any slow cooked meal can be made with or without meat, making it an ideal choice for vegans and vegetarians alike.

A simple slow cooking method is to wash up approximately 3 pounds of root vegetables that are plentiful at the farmers' market this time of year. Include carrots, potatoes, sweet potatoes, turnips, kohlrabi and even throw in non-root varieties like butternut squash for complexity in flavor. Cut all the veggies into bite-sized chunks, add chopped onion, some minced garlic, 3-4 tablespoons of olive oil and 3-4 tablespoons of water and salt and pepper. Then turn the crock pot on for 7-9 hours.

You’re done! You’ve made quick work of slow cooking.