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19 June 2013

{Recipe} Chunky Vegetable Stew : Slow Cooker

Winter = Comforting Food.

Warm, hearty soups.

Casseroles which help to warm us, from the inside, out.

Stew, cooked slowly. Enveloping the house with delicious aromas.

Here is my (basic) recipe for a chunky veggie stew.

Surprisingly, it’s chock full of vegetables and my kids eat it. Without complaint.

 

Chunky Vegetable Stew

 

Chunky Vegetable Stew

 

Ingredients:

8 cups of chopped vegetables

including any or all: onion, potato, sweet potato, parsnip, swede, carrots

1/2 butternut pumpkin chopped

2 zucchini chopped

1 tin chopped tomatoes

2 tablespoons olive oil

2-3 cups of chicken or vegetable stock

 

Method:

The vegetables should be “layered” with the root (hard) vegetables on the bottom of the pot.

Add the pumpkin and zucchini.

In a separate bowl, mix the stock, oil and crushed tomatoes. Pour this mixture over the vegetables.

Optional: a tin of chick peas or cannellini beans can be added in the last 1/2 hour – just enough time to warm through.

The ingredients can all be popped into the slow cooker (low heat) before heading out for the day. Upon your return home, you’ll be welcomed home by the delicious aroma which will envelope you as you enter the house.

Serve with crusty bread.

Warm, healthy and delicious.

 

What is your favourite winter food?

6 comments:

  1. I read this early this morning and have decided to make it ... hence a 2nd visit to your blog:) Thanks, it sounds delicious!!

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  2. later ... made it, and it was lovely!!! I have been given the thumbs up to make it again:) Many thanks Anorina:)

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    Replies
    1. I'm so glad you liked it. A cheeky little, "un-vegetarian" addition is a handful of diced up speck. It really adds so much flavour (and calories)

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  3. Yum, that's going on my must do list.

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  4. Definitely at our place this weekend>Looks delish.

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