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Slow-Cooker New Potatoes and Spring Vegetables

Slow-Cooker New Potatoes and Spring Vegetables
You can never have too many side dish recipes, so give Slow-Cooker New Potatoes and Spring Vegetables Spring will be even more special with this recipe. If you have onion, salt, dijon mustard, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet. From preparation to the plate, this recipe takes about 6 hours and 40 minutes.

Instructions

1
Cut large potatoes in half as needed to make similar-size pieces.
Ingredients you will need
PotatoPotato
2
Place carrots in 5- to 6-quart slow cooker. Top with onion and potatoes; sprinkle with 1 teaspoon salt.
Ingredients you will need
PotatoPotato
CarrotCarrot
OnionOnion
SaltSalt
Equipment you will use
Slow CookerSlow Cooker
3
Cover and cook on Low heat setting 5 to 6 hours.
4
Add asparagus to cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until asparagus is crisp-tender.
Ingredients you will need
AsparagusAsparagus
5
Mix oil, dill weed, lemon peel, mustard and 1 teaspoon salt in small bowl.
Ingredients you will need
Lemon PeelLemon Peel
DillDill
MustardMustard
SaltSalt
Cooking OilCooking Oil
Equipment you will use
BowlBowl
6
Pour over vegetables in cooker; stir to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.
Ingredients you will need
VegetableVegetable
DifficultyExpert
Ready In6 hrs, 40 m.
Servings18
Health Score11
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
OccasionsSpringEaster
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