xpost slow roasted veg (crockpot)

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* Exported from MasterCook *

 

Slow Roasted Vegetables

 

Recipe By :Frances Towner Giedt

Serving Size : 6 Preparation Time :0:00

Categories : Electric Slow Cooker Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 pound winter squash* -- seeded, cut into 2-inch wedges

12 whole baby carrots -- peeled

3 6-ounce baby Japanese eggplants -- unpeeled, halved lengthwise

12 small white onions -- peeled

6 plum tomatoes -- stemmed

2 tablespoons olive oil

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon fresh thyme leaves -- (or

1 teaspoon dried crumbled)

1/4 teaspoon crushed red pepper

Salt (optional)

Freshly ground black pepper -- to taste

1/2 pound fresh mustard greens

or spinach or Swiss chard

2 ounces Parmesan cheese -- freshly grated or shaved

1/4 cup chopped fresh basil leaves -- for garnish

 

* One small winter squash (about one pound), such as butternut, acorn, sweet

dumpling, or delicata. [Peeled.]

 

MAKES 6 SERVINGS. [1] Recently rediscovered by restaurants and home cooks across

the nation, slow-roasting vegetables is a cooking technique as old as the

Heartland. The Native Americans of the Midwest were seen roasting vegetables

under thick layers of grass by the early explorers, and pioneer housewives

roasted vegetables in the kitchen hearth, buried under a thick layer of ashes.

[2] A crockery slow-cooker greatly intensifies the flavor of these vegetables.

Serve them over hot cooked linguine that has been tossed with a little olive

oil. If you don't have a hand-held grater for the Parmesan cheese, you can shave

it with a vegetable peeler onto the finished dish. [3] Recipe developed for a 3

1/2-quart or larger slow cooker.

 

PREP TIME: 20 MIN. COOK TIME: 7-8 HR ON LOW + 5 MIN ON HIGH OR 3 1/2 to 4 HR + 5

MIN ON HIGH.

 

1. Arrange the squash, carrots, eggplants, onions, and tomatoes in a 3 1/2-quart

or larger crockery slow-cooker. Drizzle with olive oil; sprinkle with herbs,

crushed red pepper, salt, and pepper. Cover and cook on LOW for 7 to 8 hours or

on HIGH for 3 1/2 to 4 hours.

 

2. Meanwhile, wash greens and remove any tough stem ends. If cooking on LOW,

change setting to HIGH. Add greens to slow-cooker and continue to cook, covered,

until greens wilt, about 5 minutes.

 

3. To serve, spoon vegetables and broth into individual wide, shallow soup

bowls. Top each serving with shavings of Parmesan and sprinkle with basil.

 

PER SERVING: 181 calories, 8 g protein. 8 g total fat (2.8 g saturated), 22 g

carbohydrates, 204 mg sodium, 1 mg cholesterol, 1 g dietary fiber

 

TIP In general: 1 tsp dried herb = 1 Tbsp fresh herb

 

Variation: Delicious with tofu: see

</message/1318 > From " raincrone "

on Oct 6, 2001

 

Source:

" Heartland Cooking: Crockery Favorites "

Copyright:

" 1996 Miller & O'Shea Inc. (Reader's Digest) ISBN 089577853X "

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Per Serving (excluding unknown items): 239 Calories; 8g Fat (29.0% calories from

fat); 9g Protein; 36g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol; 209mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 2017 0 3234 0 0 0 0 0 2130706543 0 0 0 4205 0 0 0