Winter Vegetables Kesich
after my friend Greg Kesich, who gave me the original, slightly different recipe. Those of you who need exact measurements, read no further. This is strictly a handful-and-dollop type of recipe.
Assorted winter vegetables, diced into bite-sized pieces ) I am using the above-mentioned squash, parsnips and potatoes, with some carrot thrown in for good measure. You want enough to almost fill your crockpot.
Salt and pepper to taste.
Fresh parsley, rough chopped, tossed with the veggies. Don't stint! I use one bunch at least.
Minced garlic, a generous amount. I love my pre-minced garlic in bottles for this. I'm adding about three tablespoons. (Don't worry, it mellows with the cooking.)
Flour, enough to dust all the veggies. Mix well and turn into your crockpot. (Greg's original recipe calls for the veg to be roasted in a shallow pan, so you can use this as an option as well.)
Douse it with a generous serving of olive oil, and cook on high for two hours or low for four hours in the crockpot. If roasting in the oven, it goes in for two hours at 325 to 350. (I told you this wasn't going to be a scientific measurement type of recipe!)
If you, like us, need meat to make the meal, I'd serve it with something dead easy, like pork chops or bratwurst or one of those little hams that just need to be heated up.
Voila! Delicious, filling, and leaves you plenty of time to watch THE HOBBIT: THE DESOLATION OF SMAUG extended cut director's edition!