Crock Pot Winter Vegetable Casserole Food

SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS

Steps:

• Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
• Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
• To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
• Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.

CHEESY WINTER VEGETABLES CASSEROLE

Steps:

• In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
• In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
• Cover; cook on Low setting 6 to 7 hours.
• About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.

SLOW-COOKER CHEESY WINTER VEGETABLES CASSEROLE

Steps:

• In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and celery. In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables; stir gently to coat.
• Cover; cook on Low setting for 6 to 7 hours.
• About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook an additional 10 minutes or until carrots are tender.

IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)

Steps:

• Cook the potatoes and parsnips in water until tender.
• While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
• Next, cook the kale or cabbage and have warm and well chopped.
• Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
• Add the cooked leeks and milk (be careful not to break down the leeks too much).
• Finally, blend in the kale or cabbage and butter.
• The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
• Garnish with parsley.
• Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
• Drain vegetables, blend with milk and margarine as above and garnish with parsley.

CROCK POT CALIFORNIA VEGETABLE CHEESE BAKE

Steps:

• Spray slow cooker container with butter-flavored cooking spray.
• In prepared container, combine thawed vegetables & onion.
• Add mushroom soup, pimiento & cheese.
• Hint: Thaw vegetables by placing them in a colander and rinsing them under hot water for one minute.
• Mix well to combine.
• Cover & cook on LOW for 4 to 6 hours.
• Mix well before serving.

CROCK POT WINTER VEGETABLE CASSEROLE

Steps:

• Pour cider into ceramic cooking pot with stock.
• Cover with lid and switch to high.
• Add prepared vegetables and bay leaf.
• Cover and cook for 4 hours.
• Serve in warmed deep soup plates.