- 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
Method
- 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.
Tips
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (⅛ recipe):
- Calories:
- 170
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 28 g
- Fibre:
- 6 g
- Sugar:
- 5 g
- Cholesterol:
- 20 mg
- Protein:
- 4 g
- Sodium:
- 190 mg
