New Recipes Southeast Asian Slow Cooked Winter Vegetables - ★Cooking Recipes★

A beautiful vegetarian dish, this recipe includes butternut squash, sweet potatoes, shiitake mushrooms, coconut milk and cilantro and salted peanuts as a garnish.
Directions for: Southeast Asian Slow Cooked Winter Vegetables

Ingredients

1 (2 3/4-lb) butternut squash, unpeeled, quartered, and cut into 2-inch chunks

4 (about 2 lbs) sweet potatoes, peeled and cut into 2-inch chunks

10 oz shiitake mushrooms, stemmed and halved

1 bunch scallions (green and white parts separated), cut into 1-inch pieces

2 (14-oz) cans coconut milk

1 cups water

3 Tbsp soy sauce

2 tsp sambal oelek, or other Asian chili paste

1 tsp kosher salt

1 cup cilantro leaves, roughly chopped for garnish

cup salted peanuts, roughly chopped for garnish

Directions

1. 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.

2. Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.

Source and Credits

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

Courtesy of Food Network Kitchen

See more: Nuts, Vegetables, Asian, Herbs, Mushrooms, Slow Cook, Winter, Main