vegetable caserole (leeks potatoe parsnips swede carrots kayle leeks celery garlic onion and stock)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
5 stalk, large (11"-12" long) Celery, raw 3 leek Leeks 3 parsnip (9" long) Parsnips 3 medium (2-1/4" to 3-1/4" dia.) Potato, raw 3 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 100 gram(s) Kayle, raw (by SKYCALL) 2 cup slices Parsnips 20 gram(s) Bornier wholegrain mustard (5g = 1 tsp) (by CEBAILEY1965) 4 serving Knorr Chicken Stock Pot (each small pot contains 4 portions - measure for one pot lls 80 grams Garlic 3 cup, chopped Carrots, raw 1 cup, chopped Onions, raw
add water with mixed herbs and stock bring to boil and then simmer until veg tenter, you can keep intact or blitz half to keep texture or blitz it all...i prefer whole....could replace chicken stock with entirely veg stock i used half and half
Serving Size: makes at least 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MANCHESTERJAC58.
Serving Size: makes at least 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MANCHESTERJAC58.
Nutritional Info Amount Per Serving
- Calories: 122.5
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 76.4 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 4.8 g
- Protein: 5.8 g
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