VEGETABLES COOKING TIMES 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

LONG-COOKED VEGETABLES RECIPE - NYT COOKING

Long-Cooked Vegetables Recipe - NYT Cooking image

Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks. The beans will change from firm and bright to limp and gray. But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined. They'll taste extraordinarily rich, deliriously sweet and dense with flavor. All it takes is time and courage. Use this technique with almost any vegetable. It works particularly well with the shunned, the fibrous and the forgotten-in-the-fridge.

Provided by Samin Nosrat

Total Time 2 hours 20 minutes

Yield Serves 4-6

Number Of Ingredients 17

Ingredients

1/3 cup extra-virgin olive oil
8 cloves garlic, peeled
1/2 teaspoon red-pepper flakes
1 large shallot, thinly sliced
3 anchovy fillets, optional
2 pounds Romano beans, green beans, wax beans or filet beans
2 tablespoons water
20 large basil leaves, divided
Kosher or fine sea salt
1/2 of 1 lemon
Ricotta salata, pecorino Romano or Parmesan cheese, for serving, optional
2 3/4 pounds broccoli (about 3 large heads or 6 smaller ones).
2 pounds summer squash (about 6 medium zucchini), trimmed and cut into 1-inch long pieces on a bias.
2 pounds cauliflower or broccoli romanesco (about 1 large head or 2 smaller heads). Trim the florets into 1 1/2-inch pieces, and cut any remaining stem into ½-inch thick slices. Use the leaves too.
2 1/4 pounds fennel (about 5 medium bulbs), trimmed and cut into 1/2-inch thick wedges.
2 1/2 pounds red or orange bell peppers (about 6 peppers), seeded, stemmed and sliced into ½-inch wide pieces. Or, preferably, 2 1/4 pounds red Italian frying peppers, stemmed, seeded and halved lengthwise.
2 pounds celery (about 2 bunches), trimmed and cut into 4-inch long pieces.

Steps:

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