Lent 2013 Challenge Day 3: Are you going to Scarborough Fair?
February 17, 2013 3 Comments
Roasted Fennel and Chick Peas (prep time: 15 minutes)
1 fennel bulb, cleaned, trimmed, and sliced
1 can chick peas, drained
3 medium potatoes, scrubbed and chopped into 1″ pieces (leave the skins on)
1 c baby carrots
1 onion, sliced thin
1 tsp each of… wait for it… parsley, sage, rosemary and thyme
salt and pepper to taste
1 T minced garlic (or less–we totally overdo the garlic around here, because of, you know, the vampires)
1/4 c olive oil
Dump everything into your slow cooker, being sure to mix well after adding the olive oil. Set your slow cooker on low and walk away for just about as long as you’d like. Give it all a good stir before serving. The slow roasting really mellows out the fennel, so if you’re like me and more than a little afraid of that much licorice-flavor in your veggies… just put on your big-chef panties and buy the fennel.
Yes, YES, my friends, you can put things in a slow cooker without any fluid. I don’t know where we all got the idea that you must have fluid in your slow cooker. Maybe it was the condensed soup companies or something, but it’s not necessary. You can bake potatoes (white and/or sweet), roast carrots, make puddings… I could go on and on. I’d better not, though, as my family is waiting for me to join them for Netflix and Doctor Who.