Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, November 19, 2013


2 large parsnips, peeled and cut into 1/2-inch pieces
4 large carrots, peeled and cut into 1/2-inch pieces
6 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 tbsp fresh tarragon, minced
1/4 cup butter, melted
1/2 tsp salt
1/2 tsp pepper
1 tsp brown sugar

Combine all ingredients in a crock pot or slow cooker.  Stir to thoroughly coat the vegetables with the seasonings, butter, and brown sugar.

Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Serves 6.
Note: This is a stock photo and is not a complete replica of this recipe.

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