Cooking vegetables

The long, slow cooking process in a slow cooker is ideal for cooking root vegetables as it brings out their natural sweetness. It is important, however, to cut vegetables to similar sizes so they cook uniformly. Because vegetables are generally put in the bottom of the cooker, they are usually sufficiently covered with liquid but this isn’t always necessary. Recipes will specify if you should add extra liquid to ensure the vegetables are completely submerged.

Green vegetables, such as pak choi, kale and spinach leaves, are generally added at the end of cooking, to preserve both their texture and their flavour.