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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.
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