Jamie Robinson, Executive Head Chef at Tesco, has some top tips for cooking vegetables in the slow cooker. What are your top slow cooking tips?
Tell us in the comments... I generally start all of my slow cooks with onion or shallot, leeks and garlic, and sometimes also carrots too.I like to sweat this down until they caramelise to help really strengthen the base flavour of my dish.When using vegetables in this way, the aim is to actually get them to break down and disappear into the base of your sauce.Any vegetables that you want visible in the finished product should be added later.Any vegetables I want present in the final dish need to be staggered in the later parts of the cook.I like to group these veggies up in order of hardiness.So.
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