Slow-Cooked Vegetables Recipe
Slow-Cooked Vegetables Recipe photo by Taste of Home

Slow-Cooked Vegetables Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 7 hours
MAKES: 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
  • 2 teaspoons salt, optional
  • 1/8 teaspoon pepper

Nutritional Facts

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.

Directions

  1. 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.
  2. Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Slow-Cooked Vegetables in Quick Cooking May/June 1998, p45

Nutritional Facts

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.

Reviews for Slow-Cooked Vegetables

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Jun. 5, 2011

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.

MY REVIEW
Reviewed Feb. 21, 2011

Wonderful vegetable recipe. I use a can of tomatoes, instead of fresh. Creates a lot of juice/sauce, really good served over rice.

MY REVIEW
Reviewed May. 19, 2009

This cannot be correct. There's lots of fiber in this vegetable dish!!

MY REVIEW
Reviewed May. 19, 2009

Under nutrition facts it lists 0 grams of fiber; is this right?

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