Slow-Cooker New Potatoes and Spring Vegetables

Slow-Cooker New Potatoes and Spring Vegetables

Enlist your slow cooker for a delicious fresh vegetable-packed side. Here, Dijon, lemon and dill brighten asparagus, baby carrots and new potatoes.

Prep Time

20

Minutes

Total Time

6:40

Hrs:Mins

Makes

18

servings

2
pounds small new potatoes
2
cups baby-cut carrots, cut lengthwise in half
1
large sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut in half and thinly sliced
1
teaspoon salt
1
pound asparagus spears, cut into 2-inch pieces
1/4
cup olive or vegetable oil
6
tablespoons chopped fresh dill weed
1
to 2 teaspoons grated lemon peel
2
tablespoons Dijon mustard
1
teaspoon salt
  1. Cut large potatoes in half as needed to make similar-size pieces. Place carrots in 5- to 6-quart slow cooker. Top with onion and potatoes; sprinkle with 1 teaspoon salt.
  2. Cover and cook on Low heat setting 5 to 6 hours.
  3. Add asparagus to cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until asparagus is crisp-tender.
  4. Mix oil, dill weed, lemon peel, mustard and 1 teaspoon salt in small bowl. Pour over vegetables in cooker; stir to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.
Makes 18 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
This delicately herbed vegetable dish complements the stronger flavors and textures of dishes including a garlic-spiked turkey breast or London broil beef brisket.
Special Touch
Spoon these spring vegetables on a platter or into a serving bowl, then tuck sprigs of fresh dill weed around the edge.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 310mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.