What’s In The Crockpot? Part Four

We haven’t played “What’s In The Crockpot?” since February – where has the time gone?  That doesn’t mean my crockpot has gone unused – I’ve used it a few times, for dishes that turned out wonderfully (like this one) and for dishes that could… um… use a little work (like this one).

I pulled out the crockpot again over the weekend, to make something for the Halloween potluck party I was invited to, and the results were devilishly delicious. Monstrously magnificent. Bloodcurdlingly beyond compare.

OK, enough with the Halloween talk.

Never played “What’s In The Crockpot?” before? Don’t fret. You’ll pick it up as we go along – although, if you’d like some practice, check out these three posts first.

All set? Wonderful. Put on your reflective clothing and wear a jacket if it’s chilly, because it’s time to play!

WHAT’S IN THE CROCKPOT?

GHOULISHLY GLAZED CARROT, PARSNIPS & EYEBALLS* are in the Crockpot!

*not really

It couldn’t have been easier to make, either.  First ingredient? Carrots:

You need 5 cups worth. I used regular carrots, which I peeled and cut on the bias, which is a fancy way of saying that I cut diagonally, for pretty presentation reasons. You could save yourself some trouble and use baby carrots, which are already peeled and washed and ready to go, but I don’t like cooking with baby carrots. I think it looks lazy. And if you happen to think that that rationale is snobby, consider this: regular carrots are way cheaper than baby carrots. I can find regular carrots for 50 cents a pound, whereas baby carrots are $1.50 a pound.

Ingredient #2: Parsnips!

Parsnips are relatively new to me – I don’t think I’d ever had one until a few years ago. They’re kinda like a cross between a carrot and a potato: similar in shape and texture to a carrot, but similar in taste to a potato. Meaning, of course, that they taste like nothing and are disgusting raw. But, like potatoes, they take on flavors well, and so I added some to this recipe (3 cups worth) just to mix it up.

So, to recap, that’s 5 cups of carrots and 3 cups of parsnips in the crockpot:

If you don’t like parsnips, leave ‘em out. If you love parsnips, add more! Aim for around 8 cups of veggies, and you’ll be fine.

Now for the glaze. I started with 1 cup of orange juice, and to that I added 3 tablespoons of honey:

Here’s a tip: if you spritz your tablespoon with Pam before measuring out the honey, the honey won’t stick to the spoon, and all of it will end up in your recipe.

Next, I grated some fresh ginger – about a teaspoon’s worth (although I didn’t measure it, so I can’t be absolutely sure):

I also added 1 teaspoon of cinnamon, and 1/4 teaspoon each of salt and pepper:

I gave it a stir and poured it over the veggies in the crockpot:

I set the crockpot for 4 hours on High, and that’s it! They’re done! Because crockpots leech the liquid out of everything, the glaze was a little thinner than it would have been had you made this same recipe in your oven, but give the dish a good stir before serving and it’s fine.

I made a display card for the potluck:

A day later my cousin had the wonderful idea that I could have actually included eyeballs in the recipe had I thrown in some pearl onions. Dammit – why didn’t I think of that? I was able to put the calories and fat on the card because I had figured it out using an online recipe calculator. The full details:

Tomorrow, I’m sharing picture of my Halloween costume (it’s a good one!). And now, I’m off to the gym!

Keep it up, David!

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One Response to What’s In The Crockpot? Part Four

  1. Lindsay says:

    That was your doing?? It was delicious! :D What a great fall recipe. I may steal it for Thanksgiving this year. ;D

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