This high quality stainless steel dutch oven has become one of the favorite tools in the Carney household. It has many advantages, the biggest of which is that it is LARGE. Large butternut squashes usually fit quite well in this unit and then in the open spaces that are left sweet potatoes, yams and other root vegetables can also be loaded. This is a quick and easy way to get a lot of Starch-Smart® root vegetables prepared ahead of time for the coming week. Just like with the cast iron and the enamel covered cast iron dutch ovens you should put in a small amount of water like maybe 1/4 of a cup, into the pan. It does not take much since the root vegetables are all high water content themselves.
Again, this is a quick way to prep for Starch-Smart® staples for your meals since there is no cutting, chopping or dicing involved until after the vegetables are cooked, slightly cooled and easier to handle. If you have an oven timer you can begin automatically cooking your foods early in the morning to have them ready to eat for breakfast or you can cook them in the early afternoon to be ready for an evening meal. The cast iron dutch ovens can cook most root vegetables in about two hours at 250 degrees. For the stainless steel dutch ovens you will need to raise the temperatures or increase the cooking time. Every oven is different to experiment and see what works best for you.
By using a lower temperature, the sugars will be brought out naturally and can sometimes seep out of the veggies as a caramel syrup. After you let them cool, you can chop up the veggies, place them in storage containers and you'll have all kinds of great tasting veggies for the week!
Remember that if you are using a cast iron dutch oven then in order to avoid rust, be sure to rinse it out after using, and then place it upside down in your oven for 10-15 minutes at 350 degrees to dry it thoroughly. By using the slow cooking Dutch oven method, you're making the food with little effort and the natural sugars, and hence flavors, come alive!