Ingredients
- Asparagus: 1 pound, trimmed and cut into 2-inch pieces. Adds a tender, slightly grassy flavor and vibrant green color.
- New Potatoes: 1.5 pounds, halved or quartered if large. Provides a creamy texture and mild sweetness, holding their shape well in the slow cooker.
- Carrots: 1 pound, peeled and sliced into 1/2-inch rounds. Offers sweetness and a bright orange hue, becoming tender and slightly caramelized.
- Peas: 1 cup, fresh or frozen. Adds a pop of sweetness and vibrant green color, best added towards the end of cooking if using fresh to maintain their texture.
- Radishes: 1 bunch, trimmed and halved or quartered if large. Introduces a slightly peppery bite and beautiful pink and red tones, mellowing in flavor as they cook.
- Spring Onions (Scallions): 1 bunch, white and light green parts, sliced. Imparts a mild onion flavor and freshness, adding a delicate aromatic note.
- Garlic: 4 cloves, minced. Essential for savory depth, infusing the vegetables with its aromatic pungency.
- Fresh Thyme: 2 sprigs. Provides an earthy, slightly lemony aroma, complementing the spring vegetables beautifully.
- Fresh Rosemary: 1 sprig. Offers a piney, fragrant note, adding complexity and depth of flavor.
- Vegetable Broth: 1 cup, low sodium. Creates a light, flavorful cooking liquid, steaming the vegetables to tender perfection.
- Olive Oil: 2 tablespoons, extra virgin. Adds richness and helps to lightly coat the vegetables, enhancing their flavors.
- Lemon Juice: 1 tablespoon, freshly squeezed. Brightens the flavors and adds a touch of acidity, balancing the sweetness of the vegetables.
- Salt: To taste. Enhances all the flavors, bringing out the natural sweetness and savory notes.
- Black Pepper: Freshly ground, to taste. Adds a touch of spice and complexity, complementing the herbs and vegetables.
- Optional: Fresh Parsley: Chopped, for garnish. Adds a fresh, herbaceous finish and visual appeal.
Instructions
- Prepare the Vegetables: Wash and prepare all the vegetables as listed in the ingredients section. Trim the asparagus, halve or quarter the new potatoes if large, peel and slice the carrots, trim and slice the radishes and spring onions, and mince the garlic.
- Layer in the Slow Cooker: In a 6-quart or larger slow cooker, drizzle the olive oil at the bottom. Layer the vegetables in the slow cooker in the following order: new potatoes, carrots, radishes, asparagus, and spring onions. This layering helps ensure that the denser vegetables cook through while the more delicate ones remain tender.
- Add Aromatics and Seasoning: Scatter the minced garlic over the vegetables. Tuck in the sprigs of fresh thyme and rosemary. Season generously with salt and freshly ground black pepper.
- Pour in Broth: Pour the vegetable broth over the vegetables. Ensure the broth reaches about halfway up the vegetables; you may need to add a bit more or less depending on the size and density of your vegetables. The broth will steam the vegetables and create a light, flavorful sauce.
- Slow Cook: Cover the slow cooker and cook on low heat for 4-6 hours, or on high heat for 2-3 hours. The vegetables are done when they are tender but still slightly firm, not mushy. Cooking time can vary depending on your slow cooker and the size of your vegetable pieces. Check for tenderness with a fork after 4 hours on low or 2 hours on high.
- Add Peas and Lemon Juice (Optional): If using fresh peas, add them to the slow cooker in the last 30 minutes of cooking. Frozen peas can be added in the last 15-20 minutes. Stir in the fresh lemon juice just before serving to brighten the flavors.
- Serve: Remove the thyme and rosemary sprigs before serving. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley, if desired. Serve hot as a side dish or a light vegetarian main course.
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Fat: 4g
- Saturated Fat: 0.5g