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McPhersonSentinel - McPherson, KS
  • Vegetarian recipe: Slow-Cooked Vegetables

  • Slow-Cooked Vegetables
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  • 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.
     
     

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