Recipe
Slow Cooker Green Beans and Petite Reds with Tarragon Cream Sauce
A delightful slow-cooked dish featuring fresh green beans and quartered new potatoes coated in a flavorful tarragon cream sauce.
Ingredients
| • | nonstick cooking spray |
|---|---|
1 | pound fresh green beans, trimmed |
1 | pound tiny new potatoes, quartered |
1 | cup onion, chopped |
1⁄4 | cup water |
1⁄4 | teaspoon salt |
1⁄4 | teaspoon black pepper |
1⁄4 | cup light mayonnaise |
1⁄4 | cup nonfat sour cream |
1 -2 | tablespoon nonfat milk |
1 | tablespoon Dijon mustard |
1 | tablespoon lemon juice |
1⁄2 | teaspoon dried tarragon, crushed |
1⁄4 | teaspoon salt |
| • | black pepper |
Instructions
| 1. | Prepare the slow cooker by coating a 3 1/2 - 4 quart slow cooker with nonstick cooking spray. |
|---|---|
| 2. | In the prepared slow cooker, combine the trimmed fresh green beans, quartered tiny new potatoes, chopped onion, water, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. |
| 3. | Cover the slow cooker and cook on low heat setting for 4 hours or on high heat setting for 2 hours. |
| 4. | While the vegetables are cooking, make the tarragon cream sauce. In a small bowl, whisk together the light mayonnaise, nonfat sour cream, nonfat milk (1-2 tablespoons), Dijon mustard, lemon juice, crushed dried tarragon, and 1/4 teaspoon of salt. Cover the sauce and chill it until needed. |
| 5. | To serve, stir the tarragon cream sauce into the vegetable mixture in the slow cooker, tossing until all the vegetables are evenly coated. Sprinkle with additional black pepper before serving. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 100.5 kcal |
| Protein | 2.9 g |
| Fat | 2.9 g |
| Carbohydrates | 17.1 g |
| Fiber | 2.9 g |
| Sugar | 4.5 g |
Published on Jul 18, 2024 by Luminița