Parboil cauliflower, potatoes, and carrots 15 min. Drain.
Heat soup stock with olive oil and garlic cloves.
Mix all vegetables in 6 qt. slow cooker with soup stock.
Sprinkle the top with the herbs.
Cover.
Cook: low 6-8 hrs or high 3-4 hrs. until vegetables are fork-tender.
Allow to cool 1-1/2 hrs. Serve warm.
An excellent buffet dish for a family-get-together. Serve in the crock with a brisket, lamb, pork chops, or meat loaf on a platter, hot rolls, salad, and have a "peasant" dinner!
This recipe has been added to the following public cookbooks:
Crockpot Creations
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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