Enough Sweet Potatoes (orange flesh); Potatoes; Butternut Squash (Butternut Pumpkin) cut into inch pieces to ½ to ¾ fill your crock.
1 inch of fresh ginger grated (can use stuff in jar but fresh is always best)
1 tablespoon soy sauce
2 tablespoons water
1 or 2 garlic cloves crushed (1 for a small crock, 2 for a large)
1/3 cup maple syrup (real stuff not imitation)
1 tablespoon brown sugar
Pepper
Method
1. Put the vegetable in your crock. Make sure they are cut fairly uniformly into 1 inch size pieces to cook evenly.
2. Mix the giner, soy, water and garlic together - pour over and give it all a quick mix. (I did not mix mine and it was still ok but next time I will.)
3. Pour the maple syrup in and then sprinkle the top with with brown sugar.
4. Add a little cracked pepper - or you can omit this and just do this when serving.
5. Cook on High 3 or Low 6 hours - pierce with a skewer or fork to check if cooked.
Notes Use a mix of vegetables that you like - any type of winter squash (pumpkin) should work nicely.
And I think carrots and parsnips would go well too. J
ust use a mix of what you have on hand and 3/4 fill your crock.
I also tend to leave the skin on the potato and sweet potoato - quicker and more nutritious - but please yourself.
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