Join The Conversation With Mishpacha's Weekly Newsletter
Slow-cooked veggies, with meat-and-potatoes option
Wednesday, November 01, 2017
Food and prop styling by Renee Muller, Photography by Hudi Greenberger
Loved the concept of a great pareve slow-cooker dinner that could be paired with virtually anything… then couldn’t resist offering an outrageous option for all “meat and potatoes” fans. Spread a thin layer of beef jerky over the grilled vegetable layer. The meat softens and infuses its flavors into the vegetables… mmmmm. Need I say more?
Line a 4–6-quart slow cooker with a liner bag or spray with cooking spray. In a large bowl, toss potato slices, olive oil, and onion soup mix. Layer potato slices on the bottom of the slow cooker.
Now place all your vegetables in the large bowl and toss with olive oil, vinegar, soup mix, and seasonings.
Pour mixture over scalloped potato layer. A fabulous meat option: Top with beef jerky (the meat softens and adds a nice smoky flavor to this dish). Cook on low for 6 hours, or on high for 3 hours.
Note: If Lipton Soup and Dip Mix is unavailable, substitute 3 generous tablespoons onion soup mix for each packet.
To read more, subscribe to Mishpacha in print
Just my cup of trifle! An easy-to-assemble, classy dessert
A stunning way to put summer on a plate
