SLOW-COOKER ROOT-VEGETABLE CONFIT
Instead of roasting your vegetables, try giving them the slow-cooker treatment. Here, carrots, parsnips, and beets are poached in a spiced oil until silky and flavorful. Serve with pesto over grains or alongside roasted meats. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Slow Cooker Recipes
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Pistachio Pesto:In a mini food processor, pulse pistachios, parsley, and garlic with oil until finely chopped. Add vinegar and cheese; pulse to combine. Transfer to a bowl. Pesto can be refrigerated in an airtight container up to 3 days. Makes about 1/2 cup.
- Root-Vegetable Confit:Preheat a 5-to-6-quart slow cooker. Combine carrots, parsnips, beets, onions, fennel, bay leaves, coriander seeds, chiles, and oil in slow cooker. Cover and cook on high until tender, about 2 1/2 hours (or on low 5 hours).
- Let cool in oil 30 minutes; then, using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain. Serve, with pesto alongside.
HOW TO COOK BEETS IN THE SLOW COOKER
Easy way to "roast" beets by putting them in the slow cooker. This is a no-fuss recipe.
Provided by Sarah Olson
Categories Side Dish
Time 8h5m
Number Of Ingredients 3
Steps:
- Remove greens from beets and try not to cut into the beet itself, the beets will bleed while cooking if so. Use the greens in another recipe or discard. DO NOT PEEL THE BEETS YET. Wash and add to the slow cooker.
- Pour over the water and sprinkle over the salt.
- Place the lid on the slow cooker and cook on low for 8 hours or high for 4 hours.
- Take the insert off the heat and let the beets cool down enough to handle.
- To peel the beets, use a paper towel and rub off the skins. Avoid washing the beets for this may rinse off some of the flavor.
Nutrition Facts : Calories 78 kcal, Carbohydrate 17 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 240 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
SLOW-COOKER BALSAMIC-GLAZED BEETS
For a tangy, full-of-flavor side dish, try these simple slow-cooked beets. Sprinkled with toasted walnuts and goat cheese, they add a special touch to dinnertime.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 8
Number Of Ingredients 9
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beets, apple juice, vinegar, garlic and salt.
- Cover; cook on High heat setting 3 to 4 hours.
- Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
- In small bowl, mix cornstarch and water; stir into beets in slow cooker. Cook uncovered 5 to 10 minutes longer or until sauce has thickened. Sprinkle with cheese and toasted walnuts.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving (About 1/2 Cup), Sodium 450 mg, Sugar 17 g, TransFat 0 g
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
CROCK POT THYME ROASTED BEETS
Make and share this Crock Pot Thyme Roasted Beets recipe from Food.com.
Provided by Dreamer in Ontario
Categories Vegetable
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel and dice the beets, then place in crock pot.
- Add garlic, 1/4 cup water, oil, thyme, salt and pepper.
- Stir all ingredients until well combined.
- Cover and cook for 6 hours on low until tender.
- Sprinkle with parsley.
Nutrition Facts : Calories 66.2, Fat 3.5, SaturatedFat 0.5, Sodium 203.6, Carbohydrate 8.2, Fiber 1.7, Sugar 6, Protein 1.4
SLOW-COOKER ROASTED ROOT VEGETABLES
Check out this flavorful recipe for Slow-Cooker Roasted Root Vegetables. Simmer for 3-4 hours for these Slow-Cooker Roasted Root Vegetables.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place vegetables in slow cooker sprayed with cooking spray. Pour dressing over vegetables; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 6 to 7 hours).
- Meanwhile, cook and stir bacon in skillet until crisp; drain on paper towels.
- Stir vegetables. Sprinkle with bacon and parsley.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
SLOW-COOKER ROASTED BEETS
I can often get a large package of beets for a dollar or so at the reduced produce rack, but then need to use them up fairly quickly. Taking a cue from a couple of other recipes, I've found that roasting them in the slow cooker works really well. I just entered the number of beets I used most recently, use whatever amount you have.
Provided by duonyte
Categories Vegetable
Time 5h20m
Yield 10 beets
Number Of Ingredients 2
Steps:
- Wrap each beet in aluminum foil.
- This number of beets fit comfortably in a 6 qt slow cooker.
- Set to High and cook for 3 to 5 hours. Test by piercing one of the larger ones for doneness.
SLOW COOKER BORSCHT
The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.
Provided by DAVISAM1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 9h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
- Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
- Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.
Nutrition Facts : Calories 345 calories, Carbohydrate 33.2 g, Cholesterol 50.6 mg, Fat 17.5 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 8.3 g, Sodium 897.3 mg, Sugar 15.3 g
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- Spray 3 1/2-quart slow cooker with cooking spray. Cut off beet tops; peel beets. Place beets in slow cooker.
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- Remove beet greens, leaving about 1 inch of stem affixed to the root. Save beet greens for another use.
- Place beet in the middle of an aluminum foil sheet. Drizzle with olive oil and sprinkle with salt and pepper. Wrap up tightly in foil.
- Remove from Crock Pot. Rub beets with a paper or cloth towel to remove skin. Dice and serve. Optional: Top with your favorite herbs, like thyme, tarragon, parsley, or oregano.
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- Tear pieces of foil large enough to completely enclose each beet. Lay one piece of foil underneath each beet and drizzle each with a little bit of oil, sprinkle with a pinch of sea salt and a few grinds of black pepper.
- Wrap each beet tightly in foil. You can double wrap them if they don’t completely close, this way they will cook properly and won’t make a mess in your slow cooker.
- Place beets inside your slow cooker, cover and cook on high for 3-5 hours, or until tender. Remove from foil packets and slide the skin off, if desired (I didn’t).
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- Boil on the Stovetop. Boiling beets is one of the easiest ways to cook this hearty root to tender perfection. When boiling beets, you will notice that some of the beet’s color will leak into the cooking liquid.
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- Roasted Cut Up. Just like roasting beets whole, this method intensifies the beet’s natural flavor and sweetness. Pros: Unbelievable flavor! You can season the beets to your taste with different spices and seasonings.
- Microwave. Cooking beets in the microwave is very similar to microwaving potatoes. Choose beets that are similar in size for even cooking. Pros: It’s fast and easy.
- Pressure Cook – Instant Pot. Cooking beets in the Instant Pot/pressure cooker is easy and the beets don’t lose their nice texture or color. Pros: Fast cooking.
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- For a spice bag, place pickling spice on a double-thick, 6-inch square of 100% cotton cheesecloth. Bring up corners; tie closed with 100% cotton string.
- Cover and cook on low for 6 1/2 to 7 hours or on high for 3 1/4 to 3 1/2 hours. Remove and discard spice bag.
- Serve pickled beets warm as a side dish or chilled in a salad. Store in cooking liquid, covered, in the refrigerator up to 2 weeks.
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