Slow Cooker Braised Root Vegetables 2 medium sweet potatoes -- peeled and cut into 1/2-inch pieces 3 medium carrots -- peeled and cut into 1/2-inch pieces 2 medium parsnips -- peeled and cut into 1/2-inch pieces 2 medium red potatoes -- or Yukon gold, scrubbed and cut into 1/2-inch pieces 2 cups 1/2-inch pieces butternut squash -- peeled and seeded 2 medium red onions -- quartered and separated 1/2 cup unsalted butter -- (1 stick) melted 1/2 cup broth -- flavor of your choice 1 teaspoon dried thyme 2 teaspoons salt 1 teaspoon freshly ground black pepper
Stir together all the ingredients in the insert of a 5 to 7-quart slow cooker. Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 4 to 5 hours. Remove the vegetables from the slow cooker with a slotted spoon and arrange on a serving platter. Spoon some of the sauce over the vegetables and serve. Serves 6 to 8. AuthorNote: Root vegetables become sweet, creamy, and full of flavor when braised in the slow cooker. Try your favorite combinations. Make sure to cut each vegetable to the same size so they all cook in the same amount of time. Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 14g Fat (43.5% calories from fat); 3g Protein; 37g Carbohydrate; 7g Dietary Fiber; 35mg Cholesterol; 637mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat. NOTES : Cooker: 5 to 7-quart Time: LOW for 4 to 5 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
