What A Crock for Nov. 5, 2009

• By JULIE KAY
• Advocate Food writer
• Published: Nov 5, 2009

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Okra is a great vegetable to think about for the slow cooker.

Aside from the traditional smothered okra and tomatoes, you can add other veggies to the mix and have a completely new taste.

The produce market is a wonderful place to hunt and gather. In addition to a great supply of okra, I also found some very nice fresh corn.

The only time-consuming aspect of prep time for this Creole Vegetables dish is cutting the corn kernels off the cob. Start out sautéing onions, bell pepper and celery in butter. After adding the sautéed mixture to the okra and corn, set the cooker on low for four hours. Extend the cooking time to six hours, if necessary.

Don’t forget to try vegetables in the slow cooker. They often do quite well. Remember, however, to give root vegetables a little more time.