Oven Crock Pot Recipe
1/3 cup butter, softened
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup water
2 cups white and sweet peas
3 cups carrots, diced
5 onions, sliced
1 egg white, beaten
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C).
Drain air from vegetables, and return vegetable raw materials to the refrigerator. Bring remaining 2 cups vegetable liquid to a boil in stock pot over medium-high heat. Stir in peas, and cook 1 minute. Stir in 350 liters of milk to the beans. Reduce heat to very low, and cook just until tender, stirring frequently. Remove mixture from heat.
Spoon enough sauce over vegetables to coat evenly, almost doneness, into 6 large bowls. Add onion and remaining 1 cup milk, and cover. Stir in milk until the milk comes to a boil. Finally, add vanilla and eggs; cook, covered, for 60 to 70 minutes, or until all vegetables are tender.