Southeast Asian Slow Cooked Winter Vegetables
- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Cook: 4 hr
- Yield: 6 to 8 servings
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- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Cook: 4 hr
- Yield: 6 to 8 servings
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.
