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Slow-Cooker New Potatoes and Spring Vegetables

 30 Ratings
4 Comments
  • Prep Time 20 min
  • Total Time 6 hr 40 min
  • Servings 18
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Enlist your slow cooker for a delicious fresh vegetable-packed side. Here, Dijon, lemon and dill brighten asparagus, baby carrots and new potatoes.

Ingredients

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

Directions

  • 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.

Expert Tips

This delicately herbed vegetable dish complements the stronger flavors and textures of dishes including a garlic-spiked turkey breast or London broil beef brisket.

Spoon these spring vegetables on a platter or into a serving bowl, then tuck sprigs of fresh dill weed around the edge.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
310mg
13%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
8%
Sugars
2g
2%
Protein
2g
2%
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
6%
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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