This morning I opened up the packaging, tossed it in the slow cooker - along with halved potatoes, halved onions, and quartered carrots, sweet potato and parsnips. I drizzled a teensy bit of lemon infused olive oil over, poured in half a cup of water, turned it on slow and left it for 9 hours.
I removed all the almost disintegrating vegies one-by-one, placed them on an oven tray and blasted them for 10 minutes on a moderately hot setting.
Then I made a cheat's gravy with Gravox and the pan juices.
Oh, and to make it extra wicked I drizzled a little maple syrup over the carrots and parsnips.