Southeast Asian Slow Cooked Winter Vegetables
The recipe Southeast Asian Slow Cooked Winter Vegetables can be made in about 4 hours and 10 minutes. One portion of this dish contains about 8g of protein, 26g of fat, and a total of 440 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $2.93 per serving. It will be a hit at your Winter event. It works well as a side dish. It is a reasonably priced recipe for fans of Asian food. Head to the store and pick up shiitake mushrooms, canned coconut milk, soy sauce, and a few other things to make it today. This recipe is liked by 626 foodies and cooks. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is spectacular. Similar recipes are Slow-Cooked Veal with Winter Vegetables, Asian Noodle Soup with Winter Vegetables and Tofu, and Slow Cooked Winter Bread Pudding with Dried Pears.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 240 minutes
Ingredients:
1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks
2 (14-ounce) cans coconut milk
1 cup cilantro leaves, roughly chopped for garnish
1 teaspoon kosher salt
1/4 cup salted peanuts, roughly chopped for garnish
1 bunch scallions (green and white parts separated), cut into 1-inch pieces
10 ounces shiitake mushrooms, stemmed and halved
3 tablespoons soy sauce
4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks
1 1/2 cups water
2 teaspoons sambal oelek, or other Asian chili paste
Equipment:
slow cooker
whisk
bowl
Cooking instruction summary:
Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender. Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.
Step by step:
1. Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker.
2. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.
3. Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.
Nutrition Information:
covered percent of daily need
