Crock Pot Winter Vegetable Casserole

READY IN: 4hrs 15mins
Recipe by NotQuiteVegetarian

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.

Top Review by Spiritualized

This was OK, but not great. I loved the idea though, but in practice this chunky soup has a fairly sour taste (probably thanks to the turnip & swede), but nothing to tone the sourness down (cream for example). Great use of winter vegetables, but not exactly fabulous. Edit : Had seconds after re-heating it, and added bacon. The recipe improved ten-fold.

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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