Post by Deleted on Jan 15, 2019 19:06:14 GMT -5
Slow Cooker Vegetables & Meatballs
From: ricardocuisine.com "Cook It Slow" (1/14/2019)
Note from Ricardo Cuisine: The slow cooker -- it's the ultimate kitchen ally during the colder months. From warm stews to comforting desserts, there's absolutely nothing your trusty slow cooker can't tackle!
Prep Time: 25 minutes
Cook Time: 8 hours 30 minutes
Serves 6
Ingredients:
2 cups (300 g/500 ml) rutabaga, peeled & cubed
3 carrots, peeled & cut into rounds
3 yellow-fleshed potatoes, unpeeled & cubed
1 onion, thinly sliced
1/2 lb (225 g) white mushrooms, sliced
1 - 20 oz (600 ml) bottle strained tomatoes
1 - 10 oz (284 ml) can concentrated chicken broth (see note)
1 lb (450 g) sausage meat (about 4 sausages)
basil leaves, to taste
sharp cheddar cheese shavings, to taste
Directions:
1. In a slow cooker, combine rutabaga, carrots, potatoes, onions & mushrooms. Add the strained tomatoes & broth.
2. Season to taste with salt & pepper. Cover the slow cooker & cook on LOW heat for 8 hours.
3. Form the sausage meat into small meatballs. Add to the slow cooker. Cover again & continue cooking for 30 minutes on HIGH heat.
4. Divide the vegetables, meatballs & sauce among six serving bowls. Garnish with the basil leaves & cheese shavings.
NOTE: In place of the concentrated chicken broth, dilute 4 teaspoons (20 ml) of any concentrated broth (such as Bovril) in 1 cup (250 ml) of boiling water.
From: ricardocuisine.com "Cook It Slow" (1/14/2019)
Note from Ricardo Cuisine: The slow cooker -- it's the ultimate kitchen ally during the colder months. From warm stews to comforting desserts, there's absolutely nothing your trusty slow cooker can't tackle!
Prep Time: 25 minutes
Cook Time: 8 hours 30 minutes
Serves 6
Ingredients:
2 cups (300 g/500 ml) rutabaga, peeled & cubed
3 carrots, peeled & cut into rounds
3 yellow-fleshed potatoes, unpeeled & cubed
1 onion, thinly sliced
1/2 lb (225 g) white mushrooms, sliced
1 - 20 oz (600 ml) bottle strained tomatoes
1 - 10 oz (284 ml) can concentrated chicken broth (see note)
1 lb (450 g) sausage meat (about 4 sausages)
basil leaves, to taste
sharp cheddar cheese shavings, to taste
Directions:
1. In a slow cooker, combine rutabaga, carrots, potatoes, onions & mushrooms. Add the strained tomatoes & broth.
2. Season to taste with salt & pepper. Cover the slow cooker & cook on LOW heat for 8 hours.
3. Form the sausage meat into small meatballs. Add to the slow cooker. Cover again & continue cooking for 30 minutes on HIGH heat.
4. Divide the vegetables, meatballs & sauce among six serving bowls. Garnish with the basil leaves & cheese shavings.
NOTE: In place of the concentrated chicken broth, dilute 4 teaspoons (20 ml) of any concentrated broth (such as Bovril) in 1 cup (250 ml) of boiling water.
