Slow Cooker New Potatoes and Spring Vegetables
Ingredients
- 2 pounds small new potatoes
- 2 cups baby-cut carrots, cut lengthwise in half
- 1 large sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut in half and thinly sliced
- 1 teaspoon salt
- 1 pound asparagus spears, cut into 2-inch pieces
- 1/4 cup olive or vegetable oil
- 6 tablespoons chopped fresh dill weed
- 1 to 2 teaspoons grated lemon peel
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
Instructions
Slow-Cooker New Potatoes and Spring Vegetables serves 18 original recipe by Betty Crocker.
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