New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Saturday, May 3, 2008

Creamy CrockPot Vegetables Recipe



Day 124.

I was playing around with ingredients-on-hand last week and attempted to make a creamy vegetable side dish that didn't involve making a roux on the stove. This worked! Since I didn't put in any flour I didn't get any weird dots all over the food, and the cheese and spices worked nicely together to make a creamy, smokey flavor.




The Ingredients.
--12 oz fresh broccoli
--16 oz fresh green beans
--1/4 cup sour cream
--1/2 cup shredded cheddar cheese
--1/4 cup shredded parmesan cheese
--2 T butter
--1/2 t black pepper
--1/2 t garam masala (my new favorite spice!)
--2 whole jalapeno peppers (don't chop them up, just lay them nicely on top)
--2 T water


The Directions.

Wash and trim your vegetables, put into crockpot.

cover them with the sour cream, cheeses, butter, spices, and add your touch of water.

I didn't stir any of this---I was rushing to get it on and out the door and I was a bit worried about breaking up the broccoli florets.

Cook on low for 4-5 hours. This cooked for 4.5, and the vegetables still held shape and weren't overly-soggy. If I was home, I probably would have stopped cooking time right at 4 hours, though.


The Verdict.

I brought this over to a friends house, and we enjoyed the flavors. I wasn't paying attention to the kids, so I don't think they ate any of it. I was concerned a bit about the lack of moisture in the pot, but they did cook and the peppers plumped up nicely and added just a touch of smokey-spice to the other vegetables.

I need another adjective for smokey.

1 comment:

ginnny said...

I love the sound of this!

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