Southeast Asian Slow Cooked Winter Vegetables Recipe

Name: Southeast Asian Slow Cooked Winter Vegetables
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 to 8 servings
Ingredients: 1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks; 4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks; 10 ounces shiitake mushrooms, stemmed and halved; 1 bunch scallions (green and white parts separated), cut into 1-inch pieces; 2 (14-ounce) cans coconut milk; 1 1/2 cups water; 3 tablespoons soy sauce; 2 teaspoons sambal oelek, or other Asian chili paste; 1 teaspoon kosher salt; 1 cup cilantro leaves, roughly chopped for garnish; 1/4 cup salted peanuts, roughly chopped for garnish

Ingredients

1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks
4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks
10 ounces shiitake mushrooms, stemmed and halved
1 bunch scallions (green and white parts separated), cut into 1-inch pieces
2 (14-ounce) cans coconut milk
1 1/2 cups water
3 tablespoons soy sauce
2 teaspoons sambal oelek, or other Asian chili paste
1 teaspoon kosher salt
1 cup cilantro leaves, roughly chopped for garnish
1/4 cup salted peanuts, roughly chopped for garnish

PREP TIME 10m	COOK TIME 4h	TOTAL TIME 4h10m
YIELD 6 to 8 servings

Instructions

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

Dinner

A recipe from Food Network Kitchen

https://www.foodnetwork.com/recipes/food-network-kitchen/southeast-asian-slow-cooked-winter-vegetables-recipe2-1928404