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Crock Pot Winter Vegetable Casserole

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“This recipe is adapted from "The Slow Cooker Cookbook". You can also make a non-vegetarian version of this dish by adding some fried chopped bacon or pancetta to the pot with the vegetables.”
READY IN:
4hrs 15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 400 ml dry cider
  • 250 ml vegetable stock, boiling (or chicken stock if you prefer)
  • 3 leeks, cut into 2 cm slices
  • 3 carrots, peeled and cut into 2 cm chunks
  • 3 parsnips, peeled and cut into 2 cm chunks
  • 1 turnip, peeled and cut into 2 cm chunks
  • 1 swede, peeled and cut into 2 cm chunks
  • 300 g potatoes, peeled and cut into 2 cm chunks
  • 3 bay leaves

Directions

  1. Pour cider into ceramic cooking pot with stock.
  2. Cover with lid and switch to high.
  3. Add prepared vegetables and bay leaf.
  4. Cover and cook for 4 hours.
  5. Serve in warmed deep soup plates.

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