SLOW-COOKED VEGETABLES RECIPE: HOW TO MAKE IT
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
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
MICHEL ROUX JR’S ROAST DUCK WITH SPICED PEARS
Michel Roux Jr’s Christmas roast duck makes a decadent festive dinner for two. The meat is tender and the crisp skin soaks up the wonderful flavours. Michel’s Lyonnais potato cake makes a brilliant side dish (it serves 6, so you’ll have some delicious leftovers).
Provided by Michel Roux Jr
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield Serves 2-3
Number Of Ingredients 12
Steps:
- Peel, core and cut the pears in half, keeping the trimmings. Put the pears in a pan with the red wine, sugar and spices, then simmer for 10 minutes until cooked. Remove the pears and set aside, keeping the cooking liquid for the sauce.
- Heat the oven to 200°C fan/gas 7. Season the duck, then put it with the oil into a roasting pan set on the hob over a medium heat. Turn the meat until coloured on all sides, then add the pear trimmings and chopped shallot. Transfer the tin to the oven and roast for 45 minutes (a digital probe thermometer should read 60-62°C when you push it into the breast).
- Take out the duck and rest in a warm place for at least 30 minutes. Put back in the oven for 5 minutes to crisp up the skin, then remove from the tin and set aside.
- Just before serving, pour off the excess fat from the roasting tin and add all the liquid from the pears (strain through a fine sieve). Boil until syrupy. Press the sauce through a fine sieve, then whisk in the cold butter. Reheat the pears in the sauce and serve alongside the duck.
Nutrition Facts : Calories 838kcals, FatContent 42.9g (14.6g saturated), ProteinContent 63.8g, CarbohydrateContent 16.4g (16.4g sugars), FiberContent 2.9g
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