There is something so comforting about a dish like slow cooker Amish beet noodles, especially in the heart of summer when the beets are sweet and earthy and the table is full of folks passing bowls back and forth. This is the sort of simple country cooking that makes a little magic out of a handful of humble ingredients, turning egg noodles a beautiful pink and giving them that buttery, tender finish that always gets people talking. Recipes like this have roots in the practical, hearty cooking so common in Amish and Midwestern kitchens, where garden vegetables and pantry staples were stretched into something memorable.
These beet noodles go wonderfully with grilled chicken, smoked sausage, ham, or a platter of burgers at a cookout. If you want to round out the meal, serve them with sweet corn, cucumber salad, sliced tomatoes, or a crisp slaw to balance the richness of the buttered noodles. A basket of soft dinner rolls fits right in too, especially if you want something to mop up that rosy buttery sauce.
Slow Cooker 5-Ingredient Amish Beet Noodles
Servings: 6
Ingredients
3 medium fresh beets, peeled and diced
8 ounces wide egg noodles
4 tablespoons butter, cut into pieces
2 cups chicken broth
1 teaspoon salt
Directions
1. Place the diced beets in the slow cooker and pour in the chicken broth. Cover and cook on high for 2 to 3 hours, or until the beets are becoming tender.
2. Add the butter and salt, then stir well so the butter begins to melt into the bright beet broth.
3. Stir in the egg noodles, making sure they are mostly submerged in the liquid. Cover and cook on high for 20 to 30 minutes, stirring once or twice, until the noodles are tender and richly tinted pink.
4. Once the noodles are tender, give everything a final stir and let the dish sit uncovered for 5 minutes if you want the sauce to thicken slightly. Taste and add a little more salt if needed, then serve warm.
Variations & Tips
Make it richer: For a fuller, more old-fashioned flavor, stir in an extra tablespoon or two of butter just before serving. It gives the noodles a silkier finish and makes the beet color shine even more.
Vegetarian version: Use vegetable broth instead of chicken broth and the dish will still have plenty of flavor. This is a nice option when serving a mixed table at potlucks and summer suppers.
Add onion: If you do not mind stepping beyond the five-ingredient spirit, a little sliced onion cooked with the beets adds sweetness and depth. It is especially good when serving these noodles alongside roast pork or sausage.
Watch the noodles closely: Egg noodles can go from just right to overly soft in a hurry, so begin checking them early. Different slow cookers run at their own pace, and that bit of kitchen wisdom can save the texture.
Use garden beets when you can: Fresh summer beets give the prettiest color and best flavor. If your beets are especially large, cut them into small even pieces so they soften in time and mix nicely through the noodles.