1Wash, peel and cut the vegetables of your choice.
2If using washed potatoes with skin intact pierce skin with skewer a few times to allow seasoning to penetrate during cooking.
3Tear up foil to approx 20x20cm squares - allow 2 squares per parcel to be wrapped
4Lay vegetable on square, season and add 1 tsp of butter to each.
5Wrap parcel tightly with foil and press firmly to seal well.
6Wrap parcel in second piece of foil and press to firm sealed again.
7(careful wrapping is important to prevent your seasoning seeping out or to prevent liquids from another dish in the same slow cooker leaking into the vegetable parcels)
9Instead of root vegetables you can wrap a half to one cup of softer vegetables per parcel. eg zucchini, beans, squash, broccoli etc
11They will vary based on several factors:
12- on the size of vegetable pieces/parcels and type of vegetable used. A washed potato may take 4hrs to cook to soft, while a parcel of broccoli may take only an hour to steam. A larger potato will take longer than a baby potato etc.
13- on the size of your slow cooker. I cooked these in 3hrs on high in my 1.5L cooker which cooks fairly 'hot' but in my 3L cookers that wouldn't be enough time. I find the bigger 6.5L range of cookers cook much hotter than the medium sized one's also. It's a little bit trial and error until you get to know your cooker best.
14- on what else is in the cooker and how it is cooking. For example they will cook faster on their own then they may do in the same pot as another dish cooking at the same time. It can also depend if the other dish cooking is on high or low.
15The best you can do is test them periodically to see if they are cooked/soft until you get to know how long yours will take. Once you have the timing down pat this is a great way to throw your vegetables in with other dishes you are cooking and have your dinner all taken care of 🙂
Submitted by Paulene Christie