Ingredients
1tablespoon extra virgin olive oil¾pound white new potatoes, unpeeled, cut in 1½-inch dice¾pound red new potatoes, unpeeled, cut in 1½-inch dice2large shallots, peeled, cut in half10ounces baby carrots, whole10ounces green beans cut in half width-wise2large cloves garlic, peeled, left whole, slightly crushed1teaspoon thyme¾teaspoon kosher salt¼teaspoon freshly ground black pepper½cup sun-dried tomatoes, slivered2tablespoons chopped fresh parsley
Preparation
Preheat Cuisinart™ Electric Skillet to 375°F; add olive oil and stir to coat Skillet. Cook potatoes and shallot halves until lightly browned, about 10 minutes. Reduce heat to 300°F; add carrots, green beans, garlic, thyme, salt, pepper and ½ cup water. Cover and cook until almost tender and water has evaporated, about 15-20 minutes; add sun dried tomatoes and cook 3-4 minutes. To serve, remove garlic pieces; sprinkle with parsley.
