Vegetables often have more appeal the more colorful they are. Multiple types together add both the color and texture.
People are often attracted to what they eat by flavor, but many tell me they don’t eat certain things because of the texture or they simply don’t like the way something looks. That’s true whether the dish is baked in the oven, grilled or slow-cooked.
Slow-cooked vegetables do not need the same amount of cooking time as most traditional slow-cooked recipes. The trick is to make sure the veggies are cooked, yet not mushy. It can be challenging. Where root vegetables require more cooking time, corn and lima beans do not. This recipe should be done in four hours. If you have a cooker that cooks on the faster side, check it in three.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.
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