- Level
- very easy
- 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
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Nutritional Facts
- 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
