RECIPE FOR COOKED VEGETABLES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

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

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

SMASHED CELERIAC RECIPE | JAMIE OLIVER CELERIAC RECIPES



Smashed celeriac recipe | Jamie Oliver celeriac recipes image

What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it's beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it's a complete joy. Here, mash the celeriac just a little bit so you've got a gorgeous sort-of-in-between smash-up

Total Time 40 minutes

Yield 4

Number Of Ingredients 5

1 celeriac
olive oil
1 handful of fresh thyme
2 cloves of garlic
3-4 tablespoons water or organic stock

Steps:

    1. Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out – they don't have to be perfect.
    2. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
    3. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
    4. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.

Nutrition Facts : Calories 153 calories, FatContent 15.4 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 2.5 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0.67 g salt, FiberContent 2.9 g fibre

More about "recipe for cooked vegetables recipes"

SLOW-COOKED CORNED BEEF RECIPE: HOW TO MAKE IT
It’s not luck; it’s just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. —Heather Parraz, Rochester, Washington
From tasteofhome.com
Reviews 4.4
Total Time 09 hours 20 minutes
Category Dinner
Calories 557 calories per serving
  • In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.
See details


NEEPS AND TATTIES RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 122 calories per serving
    1. Fill a large pan with cold water, add a good pinch of sea salt and put it on a high heat. Peel 1 large swede (roughly 1kg), and cut it into 2cm chunks. Once the water is boiling, add the swede and cook for 15 minutes. Meanwhile, peel 1kg of potatoes and cut them into 2.5cm chunks. When the 15 minutes is up, add the potatoes and cook for a further 10 to 15 minutes, or until everything is soft and cooked through. Drain, leave to steam dry for a minute, then mash with a good pinch of salt and white pepper and a knob of butter.
See details


SLOW-COOKED RABBIT STEW RECIPE | BBC GOOD FOOD
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
From bbcgoodfood.com
Total Time 2 hours 35 minutes
Category Dinner, Main course
Cuisine British
Calories 607 calories per serving
  • Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
See details


PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
See details


SMASHED CELERIAC RECIPE | JAMIE OLIVER CELERIAC RECIPES
What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it's beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it's a complete joy. Here, mash the celeriac just a little bit so you've got a gorgeous sort-of-in-between smash-up
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 153 calories per serving
    1. Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out – they don't have to be perfect.
    2. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
    3. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
    4. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
See details


SLOW-COOKED CORNED BEEF RECIPE: HOW TO MAKE IT
It’s not luck; it’s just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. —Heather Parraz, Rochester, Washington
From tasteofhome.com
Reviews 4.4
Total Time 09 hours 20 minutes
Category Dinner
Calories 557 calories per serving
  • In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.
See details


NEEPS AND TATTIES RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 122 calories per serving
    1. Fill a large pan with cold water, add a good pinch of sea salt and put it on a high heat. Peel 1 large swede (roughly 1kg), and cut it into 2cm chunks. Once the water is boiling, add the swede and cook for 15 minutes. Meanwhile, peel 1kg of potatoes and cut them into 2.5cm chunks. When the 15 minutes is up, add the potatoes and cook for a further 10 to 15 minutes, or until everything is soft and cooked through. Drain, leave to steam dry for a minute, then mash with a good pinch of salt and white pepper and a knob of butter.
See details


SLOW-COOKED RABBIT STEW RECIPE | BBC GOOD FOOD
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
From bbcgoodfood.com
Total Time 2 hours 35 minutes
Category Dinner, Main course
Cuisine British
Calories 607 calories per serving
  • Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
See details


PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
See details


SMASHED CELERIAC RECIPE | JAMIE OLIVER CELERIAC RECIPES
What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it's beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it's a complete joy. Here, mash the celeriac just a little bit so you've got a gorgeous sort-of-in-between smash-up
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 153 calories per serving
    1. Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out – they don't have to be perfect.
    2. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
    3. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
    4. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
See details


SLOW-COOKED CORNED BEEF RECIPE: HOW TO MAKE IT
It’s not luck; it’s just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. —Heather Parraz, Rochester, Washington
From tasteofhome.com
Reviews 4.4
Total Time 09 hours 20 minutes
Category Dinner
Calories 557 calories per serving
  • In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.
See details


NEEPS AND TATTIES RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 122 calories per serving
    1. Fill a large pan with cold water, add a good pinch of sea salt and put it on a high heat. Peel 1 large swede (roughly 1kg), and cut it into 2cm chunks. Once the water is boiling, add the swede and cook for 15 minutes. Meanwhile, peel 1kg of potatoes and cut them into 2.5cm chunks. When the 15 minutes is up, add the potatoes and cook for a further 10 to 15 minutes, or until everything is soft and cooked through. Drain, leave to steam dry for a minute, then mash with a good pinch of salt and white pepper and a knob of butter.
See details


SLOW-COOKED RABBIT STEW RECIPE | BBC GOOD FOOD
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
From bbcgoodfood.com
Total Time 2 hours 35 minutes
Category Dinner, Main course
Cuisine British
Calories 607 calories per serving
  • Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
See details


PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
See details


ROASTED VEGETABLES RECIPE | ALLRECIPES
Also I added fresh garlic. I used red, yellow, orange pepper, fresh broccoli, yellow squash, zucchini, and red potatoes. I put the potatoes in the oven 20 minutes prior to the other vegetables. Then I mixed in the other vegetables and cooked it about 20-25 minutes more. It came out great. Thanks for the recipe.
From allrecipes.com
See details


BEEF WITH VEGETABLES RECIPE | ALLRECIPES
As I cooked each ingredient I dumped it in a “holding bowl.” When the meat and all the vegetables were cooked I returned it all back to the pan where I added the sauce ingredients, omitting …
From allrecipes.com
See details


SLOW-COOKED VENISON RECIPE - GREAT BRITISH CHEFS
This glorious slow-cooked venison shoulder from the Galvin brothers encapsulates so many rich, autumnal flavours, with celeriac, quince and chestnuts all present. The dish is the …
From greatbritishchefs.com
See details


THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE
Dec 09, 2014 · In the original No. 9 Park recipe, the meat is cooked in a separate pan from the vegetables. This kind of compartmentalized cooking is pretty common in a restaurant kitchen, as cooking like with like—meat with meat and veg with veg—gives you immediate control over how much those ingredients are cooked …
From seriouseats.com
See details


BEEF WITH VEGETABLES RECIPE | ALLRECIPES
As I cooked each ingredient I dumped it in a “holding bowl.” When the meat and all the vegetables were cooked I returned it all back to the pan where I added the sauce ingredients, omitting …
From allrecipes.com
See details


SLOW-COOKED VENISON RECIPE - GREAT BRITISH CHEFS
This glorious slow-cooked venison shoulder from the Galvin brothers encapsulates so many rich, autumnal flavours, with celeriac, quince and chestnuts all present. The dish is the …
From greatbritishchefs.com
See details


THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE
Dec 09, 2014 · In the original No. 9 Park recipe, the meat is cooked in a separate pan from the vegetables. This kind of compartmentalized cooking is pretty common in a restaurant kitchen, as cooking like with like—meat with meat and veg with veg—gives you immediate control over how much those ingredients are cooked …
From seriouseats.com
See details


SLOW-COOKED VENISON RECIPE - GREAT BRITISH CHEFS
This glorious slow-cooked venison shoulder from the Galvin brothers encapsulates so many rich, autumnal flavours, with celeriac, quince and chestnuts all present. The dish is the …
From greatbritishchefs.com
See details


THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE
Dec 09, 2014 · In the original No. 9 Park recipe, the meat is cooked in a separate pan from the vegetables. This kind of compartmentalized cooking is pretty common in a restaurant kitchen, as cooking like with like—meat with meat and veg with veg—gives you immediate control over how much those ingredients are cooked …
From seriouseats.com
See details