The new potatoes and spring vegetables recipe prep time: 20 minutes start to finish: 5 hours 40 minutes 18 servings (1⁄2 cup each)
2 lb small red potatoes
2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 large sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut in half, thinly sliced
2 teaspoons salt
1 lb fresh asparagus spears, cut into 2-inch pieces
1⁄4 cup olive or vegetable oil
6 tablespoons chopped fresh dill weed
1 to 2 teaspoons grated lemon peel
2 tablespoons Dijon mustard
1 Cut large potatoes in half as needed to make similar-size pieces. In 5- to 6-quart slow cooker, place carrots. Top with onion and potatoes; sprinkle with 1 teaspoon of the salt.
2 Cover; cook on Low heat setting 5 to 6 hours.
3 Add asparagus to cooker. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until asparagus is crisp-tender.
4 In small bowl, mix oil, dill weed, lemon peel, mustard and remaining 1 teaspoon salt.
5 Pour over vegetables in cooker; stir to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.
|new potatoes and spring vegetables recipe|