Serving Size:3/4 cup vegetables + 1 tablespoon cream
Makes:7 cups vegetables + 2/3 cup cream
Slow Cook:4 hrs to 5 hrs (high)
Indian-Style Roasted Beets and Carrots with Cream
Place beets in the center of a piece of heavy foil. Place carrots on another piece of foil. Drizzle vegetables with 2 tablespoons of the oil and sprinkle with 1/4 teaspoon of the salt and the black pepper. Wrap tightly in foil and stack in a 6-quart slow cooker. Cover and cook on high for 4 to 5 hours or until tender.
Meanwhile, remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lime. For dressing, in a small bowl whisk together the remaining 2 tablespoons oil and 1/2 teaspoon salt, lime juice, and the next five ingredients (through red pepper).
Remove and unwrap foil packets. Cut carrots into thin strips. Place beets, carrots, and liquid from packets in cooker. Drizzle with dressing; toss to coat.
In a small bowl combine lime zest and the remaining ingredients. Serve vegetables with yogurt mixture, and if desired top with additional crushed red pepper.