Best 5 Slow Cooked Vegetables Recipes
Embark on a culinary journey with our collection of slow-cooked vegetable recipes, a symphony of flavors designed to tantalize your taste buds. Discover a world of vibrant colors, tender textures, and delectable aromas as you explore our diverse selection. From classic favorites to innovative creations, each recipe is a testament to the versatility and goodness of vegetables. Whether you're a seasoned home cook or just starting your culinary adventure, our slow-cooked vegetable dishes will guide you towards creating wholesome and satisfying meals that nourish your body and soul. Dive into the comforting embrace of our slow-cooked ratatouille, where succulent vegetables mingle in a rich and flavorful tomato sauce. Indulge in the earthy goodness of our slow-cooker balsamic roasted vegetables, featuring a medley of carrots, parsnips, and sweet potatoes glazed in a tangy balsamic reduction. Experience the vibrant flavors of our slow-cooked vegetable curry, where aromatic spices and coconut milk create a harmonious blend of taste and texture. Elevate your mealtime routine with our slow-cooked vegetable lasagna, a hearty and flavorful dish that combines layers of tender vegetables, creamy béchamel sauce, and melted cheese.
Let's cook with our recipes!
SLOW-COOKED VEGETABLES
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
Time 7h10m
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, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SLOW-COOKED PORK WITH ROOT VEGETABLES
This is truly a one-pot recipe-there's no need to brown the roast, as the rub gives it rich color. As it cooks, the house fills with the amazing aroma of apples and pork. It's a perfect dinner for a chilly autumn day. Use the cooking liquid as a sauce when you're ready to serve. And if there's any pork left over, it makes delicious pulled pork sandwiches. -Jackie Sharp, Suffolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.
Nutrition Facts : Calories 313 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 799mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic exchanges
RIB EYE STEAK AND VEGETABLES COOKED IN A CROCK POT-SLOW COOKER
Most people use the cheaper cuts of beeef ,but this is so good and tender I thought you might want to try !
Provided by chuckluna
Categories Steak
Time 1h10m
Yield 2 steaks and veggies, 2 serving(s)
Number Of Ingredients 10
Steps:
- Since your steaks are smaller than a roast , pre cook vegetables in microwave with some water to almost tender about 20 minutes , drain excess water. In crock pot put steaks and onion soup mix and a can of mushrooms. Whisk brown gravey and water in bowl. pour over steaks and soup mix add spices and gently mix. When vegetables are ready add to pot. Cover on high and cook. It takes around 1/12 hours for medium steak . Enjoy a very very tender steak !
SLOW COOKED BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY
Make and share this Slow Cooked Beef Roast and Vegetables With Horseradish Gravy recipe from Food.com.
Provided by carolinafan
Categories Roast Beef
Time 9h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3-1/2 to 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
- In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
- Cover; cook on Low setting 8 to 9 hours.
- Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm.
- In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well.
- Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly.
- Cut beef into slices. Serve beef with vegetables and gravy.
SLOW-COOKED VEGETABLES WITH CHEESE SAUCE
Who can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables. -Teresa Flowers, Sacramento, CA
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place all ingredients in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until cheese is melted. Stir before serving.
Nutrition Facts : Calories 209 calories, Fat 16g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 704mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 10g protein.
Tips:
- Choose firm vegetables: Vegetables that hold their shape well, such as carrots, potatoes, and turnips, are best for slow cooking. Avoid delicate vegetables, such as leafy greens and tomatoes, which can become mushy.
- Cut vegetables into uniform pieces: This will ensure that they cook evenly. If you are using a variety of vegetables, cut them into pieces that are similar in size.
- Use a variety of vegetables: This will add flavor and color to your dish. Some good combinations include carrots and parsnips, broccoli and cauliflower, and potatoes and sweet potatoes.
- Add some liquid to the slow cooker: This will help to keep the vegetables moist and prevent them from burning. You can use water, broth, or even tomato juice.
- Season the vegetables: Salt, pepper, and garlic are all good basic seasonings. You can also add other herbs and spices, such as thyme, rosemary, or paprika.
- Cook the vegetables on low heat for 6-8 hours: This will allow them to cook slowly and evenly. If you are using a faster cooking time, you may need to add more liquid to the slow cooker.
Conclusion:
Slow-cooked vegetables are a delicious and healthy way to enjoy your favorite veggies. They are easy to make and can be cooked in a variety of ways. With a little planning, you can create a delicious and nutritious meal that the whole family will enjoy.
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