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.
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!
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!