BEST VEGETABLES TO STEAM RECIPES

Name: Slow-Cooked Vegetables
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: 8 servings.
Ingredients: 4 celery ribs, cut into 1-inch pieces; 4 small carrots, cut into 1-inch pieces; 2 medium tomatoes, cut into chunks; 2 medium onions, thinly sliced; 2 cups cut fresh green beans (1-inch pieces); 1 medium green pepper, cut into 1-inch pieces; 1/4 cup butter, melted; 3 tablespoons quick-cooking tapioca; 1 tablespoon sugar; 1 teaspoon salt; 1/8 teaspoon pepper

SLOW-COOKED VEGETABLES RECIPE: HOW TO MAKE IT

Slow-Cooked Vegetables Recipe: How to Make It image

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. —Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Categories Side Dishes

Total Time 07 hours 10 minutes

Prep Time 10 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 113 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 379mg sodium, CarbohydrateContent 15g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

SLOW-COOKED VEGETABLES RECIPE: HOW TO MAKE IT

Slow-Cooked Vegetables Recipe: How to Make It image

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. —Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Categories Side Dishes

Total Time 07 hours 10 minutes

Prep Time 10 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

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