vegetable caserole (leeks potatoe parsnips swede carrots kayle leeks celery garlic onion and stock)

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Nutritional Info
  • Servings Per Recipe: 16
  • 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


veg caserole with chicken and veg stock veg caserole with chicken and veg stock
Number of Servings: 16


    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.