Cumin Beets in Crockpot

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Cumin Beets in Crockpot

 

Recipe By :Best Slow Cooker Recipes: Judith Finlayson

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 onion -- finely chopped

3 cloves garlic -- minced

1 teaspoon cumin seed

1 teaspoon salt

1/2 teaspoon pepper

2 medium tomatoes -- peeled and chopped

1 cup water

1 pound beets -- prepared as directed

 

1. COOKING: Warm oil in skillet over medium high heat. Add onion and cook,

stirring, until softened. Stir in garlic, cumin, salt and pepper and cook

for 1

minute. Add tomatoes and water and bring to a boil. (This step may be done

the

night before.)

 

2. Place beets in slow cooker stoneware and pour tomato mixture over them.

Cover and cook until beets are tender: LOW 8 to 10 hrs; HIGH 4 to 5 hrs.

 

PREPARE BEETS -- Peel. Use whole if small, or slice thinly (1/4-inch thick).

Don't mix sizes. Peeling ensures that all the delicious cooking juices end

up

on your plate.

 

VARIATION:

add hot pepper sauce to taste after the beets have finished cooking.

 

 

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Per Serving (excluding unknown items): 61 Calories; 3g Fat (35.5% calories

from

fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 401mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : Finlayson: " I love the simple but unusual and effective combination

of

flavors in this dish, which is inspired by Indian cuisine. It's my favorite

way

of cooking small summer beets, fresh from the garden. "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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