Name: Southeast Asian Slow Cooked Winter Vegetables
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6 - 8 servings
Ingredients: 1 (2 ¾-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 ½ 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; ¼ cup salted peanuts, roughly chopped for garnish

Southeast Asian Slow Cooked Winter Vegetables

Prep Time

10 min

Cook Time

Yields

6 - 8 servings

A beautiful vegetarian dish, this recipe includes butternut squash, sweet potatoes, shiitake mushrooms, coconut milk and cilantro and salted peanuts as a garnish.

ingredients

(2 ¾-lb) butternut squash, unpeeled, quartered, and cut into 2-inch chunks

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

oz shiitake mushrooms, stemmed and halved

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

(14-oz) cans coconut milk

1 ½

cups water

Tbsp soy sauce

tsp sambal oelek, or other Asian chili paste

tsp kosher salt

cup cilantro leaves, roughly chopped for garnish

cup salted peanuts, roughly chopped for garnish

Ingredient Substitution Guide

directions

Step 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.

Step 2

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

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Southeast Asian Slow Cooked Winter Vegetables

ingredients

directions

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