1 pound Yukon Gold potato — or other waxy potatoes, scrubbed and cut into 1-inch chunks
1 large cauliflower — about 1 1/2 pounds, trimmed and cut into 1-inch florets
1/4 cup olive oil
1 teaspoon salt
freshly ground pepper
1 cup broth — store-bought, homemade, or water
2 tablespoons chopped fresh flat-leaf (Italian) parsley — dill, or basil
Place the potatoes and cauliflower in a large slow cooker. Add the oil, salt, and pepper to taste and toss well. Add the broth. Cover and cook on high for 3 to 4 hours, or until tender.
Sprinkle with the herbs and taste for seasonings. Serve hot or at room temperature.
Serves 8
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