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Slow-Cooked Vegetables Recipe

Photo by: Taste of Home

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In Westgate, Iowa, Kathy Westendorf simmers and assortment of garden-fresh vegetables into a satisfying side dish. "My sister-in-law shared this recipe with me. It's a favorite at holiday gatherings and potlucks," she assures.

This recipe is:

Healthy

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8 Servings
Prep: 10 min. Cook: 7 hours

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
2 teaspoons salt, optional
1/8 teaspoon pepper

Directions

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt if desired 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. Yield: 8 servings.

Nutritional Analysis: One 1-cup serving (prepared with margarine and without salt) equals 118 calories, 99 mg sodium, 0 cholesterol, 16 gm carbohydrate, 2 gm protein, 6 gm fat. Diabetic Exchanges: 2 vegetable, 1 fat.

Slow-Cooked Vegetables published in Quick Cooking May/June 1998, p45