Slow Cooker Hodge Podge

  • Prep Time 15 min
  • Total Time 4 h 30 min
  • Serves: 8

Ingredients

  • 1 bag mini potatoes, halved 680 g
  • 2 carrots, chopped into large pieces
  • 2 parsnips, chopped into large pieces
  • 2 cups chopped turnip (large pieces) 500 mL
  • 2 cloves garlic, minced
  • 1 cup reduced sodium chicken broth or vegetable broth 250 mL
  • ½ cup 35% whipping cream 125 mL
  • 1 tbsp all-purpose flour 15 mL
  • ½ tsp dried tarragon 2 mL
  • ½ tsp dried thyme 2 mL
  • ¼ tsp salt 1 mL
  • ⅓ lb green beans, trimmed 150 g
  • ⅓ lb wax beans, trimmed 150 g

Directions

  • Step 1

    Add potatoes, carrots, parsnips and turnip to slow cooker. Stir garlic into broth and pour over vegetables. Cover and cook on HIGH 4 hr. until vegetables are tender.

  • Step 2

    In small bowl or cup, whisk cream with flour until smooth. Mix in tarragon, thyme and salt. Stir mixture into liquid in slow cooker. Add green and wax beans. Cover and cook on HIGH an additional 15 min., or until beans are tender and sauce is thickened.

Tip

Substitute snow peas, sugar snap peas for green beans or wax beans. Remember when using a slow cooker, if you take the lid off the heat releases, so cooking time may need to be increased.

Nutrition Facts

  • Nutrition Description Per serving (⅛ recipe):
  • Calories 170
  • Fat 6 g
  • Saturated Fat 3.5 g
  • Carbs 28 g
  • Sugar 5 g
  • Protein 4 g
  • Cholesterol 20 mg
  • Fibre 6 g
  • Sodium 190 mg