southeast-asian-slow-cooked-winter-vegetables-recipe2.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Make Ahead",
        "Asian",
        "Squash",
        "Vegetable",
        "Nut Recipes",
        "Mushroom",
        "Sweet Potato",
        "Meat",
        "Slow-Cooker"
    ],
    "title": "Southeast Asian Slow Cooked Winter Vegetables",
    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/southeast-asian-slow-cooked-winter-vegetables-recipe2"
}