Crock-pot Day 2 | French Vegetable Casserole

We're on day 2 of our Crock-pot cooking.  Today I made a French Vegetable Casserole inspired by a recipe by Robin Robertson in her Fresh From the Vegetarian Slow Cooker cook book.  I didn't have all of the ingredients, so I subbed some things.  The original recipe is Vegetable Tian with Herbes de Provence on page 172.


This is what I ended up doing.  Truthfully, a lot of times I use recipes as a basis and don't follow them exactly.  Sometimes I even end up combining several recipes or just use them as an inspiration.  Here's what I did for this one.
I have several boxes of Betty Crocker casserole potatoes: Au Gratin, Scalloped, etc.  I bought them all when I went on a Box Tops label buying spree.  The original recipe called for 1 lb. of red potatoes.  When I was shopping on Sunday, I couldn't remember what I needed the potatoes for and know that my husband doesn't really like potatoes in the crockpot because he says they never really get done.  So, I skipped buying the potatoes.  Well, the potatoes are a pretty main part of this recipe.  So, I tried the dried potatoes from the Betty Crocker mixes.
Ingredients
(2) boxes Betty Crocker Scalloped Potatoes (potatoes only--Save sauce for anther recipe)
1 1/2 cups crushed tomatoes--Extra from the can I used for my stuffed peppers last night
3 1/2 cups Beef Broth (save the rest for the meatloaf tomorrow)
6 shallots cut in half
2 handfulls of baby carrots
1 small red pepper cut into 1 1/2 inch strips
1 1/2 tsp. Herbes de Provence--Click for an Herbes de Provence recipe from Emeril Lagasse.  or, I just bought mine in the grocery store in this cute little can.
2 cloves of Garlic--minced
4 Tbsp. Olive Oil
dash of black pepper

I cooked it on low for about 6 hours, which was too long.  I would cook on low for 5 hours if you want firmer potatoes and you're using boxed potatoes.
 
We ate it with an "everything" french bread we got from Walmart for $1.60.  Woo Hoo.  The bread was yummy too!
It was yummy!  My house smelled so good all day long!  I love the smell of Herbes de Provence, garlic and shallots when they're cooking.  And the taste did not disappoint.  The only difference I would have made is the cooking time. 

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