Southeast Asian Slow Cooked Winter Vegetables

Total Time:
4 hr 10 min
Prep:
10 min
Cook:
4 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks
  • 4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks
  • 10 ounces shiitake mushrooms, stemmed and halved
  • 1 bunch scallions (green and white parts separated), cut into 1-inch pieces
  • 2 (14-ounce) cans coconut milk
  • 1 1/2 cups water
  • 3 tablespoons soy sauce
  • 2 teaspoons sambal oelek, or other Asian chili paste
  • 1 teaspoon kosher salt
  • 1 cup cilantro leaves, roughly chopped for garnish
  • 1/4 cup salted peanuts, roughly chopped for garnish
Directions
  • 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.

  • Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.


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    This recipe is featured in:

    Slow-Cooker Meals