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Sweet Ginger Root Vegetables
6 h 15 m
Diabetic Living Magazine
“Ginger and pomegranate juice help to perfect this slow cooker side dish.”
2¾ pounds red and/or golden beets, trimmed, peeled, and cut into ¾-inch wedges
12 ounces carrots, peeled and cut into 3-inch pieces (halve any thick pieces) (4 medium)
2 teaspoons grated fresh ginger
½ cup pomegranate juice
¼ teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
¼ cup sugar
1In a 3½- or 4-quart slow cooker combine the beets, carrots, ginger, pomegranate juice and salt.
2Cover and cook on low-heat setting for 6 hours or high-heat setting for 3 hours. If using low-heat setting, turn to high-heat setting. Stir together the cornstarch and cold water. Stir into beet mixture with the sugar or sugar substitute. Cover and cook for 20 minutes more or until thickened and bubbly.