Crock Pot Winter Vegetable Casserole

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

This recipe is adapted from "The Slow Cooker Cookbook". You can also make a non-vegetarian version of this dish by adding some fried chopped bacon or pancetta to the pot with the vegetables.

Ingredients Nutrition

  • 400 ml dry cider
  • 250 ml vegetable stock, boiling (or chicken stock if you prefer)
  • 3 leeks, cut into 2 cm slices
  • 3 carrots, peeled and cut into 2 cm chunks
  • 3 parsnips, peeled and cut into 2 cm chunks
  • 1 turnip, peeled and cut into 2 cm chunks
  • 1 swede, peeled and cut into 2 cm chunks
  • 300 g potatoes, peeled and cut into 2 cm chunks
  • 3 bay leaves

Directions

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

3 5

This was OK, but not great. I loved the idea though, but in practice this chunky soup has a fairly sour taste (probably thanks to the turnip & swede), but nothing to tone the sourness down (cream for example). Great use of winter vegetables, but not exactly fabulous. Edit : Had seconds after re-heating it, and added bacon. The recipe improved ten-fold.

5 5

We really loved this dish. The vegetables were very tasty. Diane Sth Aust

Tasty! No stars as I really changed this too much to actually rate the recipe, but also wanted to give you some credit for the yummy meal we just had. I was drawn to this recipe because of the large amount of winer veggies I had on hand as well as the use of dry cider, which I was assuming was a hard cider. I used a mushroom stock, carrots, parsnips, potatoes, red onions, sweet potatoes, acorn squash, and a lot of garlic and bay leaves. Yumm. Served with a great crusty whole wheat bread for dipping and a nice green salad. Thanks for this recipe, it was a great one to try and play around with.