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Prep Time
15 mins
Total Time
4 h 30 m
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.
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Nutrition Facts

Nutrition Description:
Per serving (⅛ recipe):
Calories:
170
Fat:
6
Saturated Fat:
3
Carbs:
28
Fibre:
6
Sugar:
5
Cholesterol:
20 mg
Protein:
4
Sodium:
190 mg