veggie stew no. 1
- Number of Servings: 1
Ingredients
*Potato, raw, 4 large (3" to 4-1/4" dia.) Parsnips, 2 parsnip (9" long) Carrots, raw, 4 small (5-1/2" long) Butternut Squash, 1 cup, cubes *celeriac, 1 cupOnions, raw, 1 cup, chopped*Beef oxo cube, 2 serving Apple juice, unsweetened, 15 fl oz *Flour, white, 0.5 cup *mixed spice, 1 tsp *paprika, 1 tsp garlic - crushed, 3 tsp Granulated Sugar, 2 tsp
oven roast all the vegetables, then put them and all other ingrediants into large slow cooker and cook on hugh for 2 hours, then turn down to medium until vegetables are cooked through, this time depends on how big you leave the vegetables, when i make this i usually put it on when i'm making lunch and its ready for dinner time, even better next day.
Serving Size: depends on size of bowl etc, but i usually get at least 10 portions, sometimes even seconds
Number of Servings: 10
Recipe submitted by SparkPeople user HILLSIE66.
Serving Size: depends on size of bowl etc, but i usually get at least 10 portions, sometimes even seconds
Number of Servings: 10
Recipe submitted by SparkPeople user HILLSIE66.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g