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Slow-Cooked Vegetables Recipe

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:

Diabetic Friendly

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Slow-Cooked Vegetables Recipe

Prep: 10 min. Cook: 7 hours

Yield: 8 Servings

10 420 430

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.

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

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Slow-Cooked Vegetables

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Reviewed on Jun. 05, 2011 by bereitbach

My family doesn't care for tomatoes so I left those out of the recipe. I used half of a green bell pepper and half of a sweet red pepper. I also added some broccoli and zucchini. I liked the slightly sweet taste of the vegetables, but my husband and son didn't think it had much taste to it. It made an easy meal to simply serve the veggies over rice, but I won't make it again since my family didn't really care for it.