#GutsyEats – Easy Crock Pot Carrots and Potatoes

I love this recipe because it easy and makes so much yummy veg that can be used throughout the week. I will use these veg in stir fries, as an easy side for my dinners or even with eggs for breakfast.

If you try out this recipe and like it please do let me know, and tag me in any of your recreations on Instagram @GutsyFeeling. If you like my blog subscribe by entering your email above.

The Captivating Carrot

  • Carrots are a great source of fiber. They contain about 3g insoluble fiber and 2.2g of soluble fiber per cup. 
  • Carrots have a low glycemic index, which means that it will not spike your blood sugar, which is especially good for anyone who is diabetic.
  • Carrots are rich in Beta-Carotene which gets converted into Vitamin A in the body. This helps to promote good vision. 
  • Carrots also have a good source of Vitamin K1 which is important in supporting bone health.
  • They also contain a good amount of Potassium and Vitamin B6. 

The Pleasant Potato

  • Potatoes contain 1.8g of insoluble fiber and 1.2g of soluble fiber. Together this is about 3g of fiber per 1 cup serving.
  • Potatoes are rich in iron, phosphorus, calcium, magnesium and zinc, which helps to promote bone health. Iron and zinc are important in the production of collagen, and phosphorus and calcium help with the bone structure. 
  • Potassium helps to decrease blood pressure naturally.
  • Potatoes also contain Choline. Choline is this amazing, versatile, and anti-inflammatory nutrient found in potatoes. Choline helps with muscle mouvement, mood, learning and memory. One large potato contains about 57mg of Choline, the daily recommended amount for adult males is 550mg and for woman is 425mg. 
Easy Crock Pot Carrots and Potatoes

Ingredients

  • Stock Carrots, chopped
  • White or Russet Potatoes (could also use some Sweet Potatoes), chopped
  • 1 Onion, skinned but kept whole
  • 3 cloves garlic (kept whole)
  • 3 cups Chicken Stock or Vegetable Stock
  • 4 cups water
  • 2 Sprigs Fresh Rosemary
  • 4 Sprigs Fresh Parsley 
  • A few dashes of salt
Directions
  1. Place all ingredients into a crock pot, make sure there is enough water to cover the top of all the vegetables. 
  2. Cook on High for about 5-6 hours or until carrots and potatoes are tender. Alternatively leave it on low for about 8 hours. 
  3. To store keep the veggie mixture in a container with a bit of broth. This is also a great recipe to make a huge batch and freeze for later use. 
I hope you enjoyed this easy mid-week recipe. 
Lots of love, 
Your Trusty Gutsy Gal 

Posted by

I am a 22-year-old Canadian woman with a passion to share my Crohn's journey with the world. My mission with this blog is to help Chronic Illness Warriors go after a better life with the use of self love, motivation, and health tips. I am currently in my 4th year of university for architecture school, and will be doing my Master's next year. If you want to know more about my health journey and myself, make sure to check out the "About Me" tab at the top of the page.

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