Vegetable Mains and Sides

Vegetables provide the most fertile ground for slow cooker devotees and generally perform better than meats, which become desiccated when they simmer too long. Tough, fibrous vegetables just get creamier; meaty vegetables like mushrooms go plush; and stinky, sulfurous specimens like cauliflower and kohlrabi are tamed. The only vegetables that don’t do well with long, slow cooking are greens, and these can be added at the end for a fresh jolt of color and flavor.