Vegetarian slow cooker recipes

Vegetarian slow cooker recipes

Get your day’s vegetable quota all in a single go. Great for feeding a group, or freeze portions

Nutrition and added data

Nutrition: per serving

Substances

The carrot, with its distinctive vivid orange colour, is one of the most versatile root…

The truth that the parsnip is a member of the carrot family members comes as no shock – it looks just…

Almost certainly the most extensively-employed oil in cooking, olive oil is pressed from fresh olives. It’s…

Honey is made by bees from the nectar they acquire from flowers. Viscous and fragrant, it’s…

Heat oven to 200C/fan 180C/gasoline six. Scatter the veg in excess of a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for thirty mins till tender and starting to brown.

Meanwhile, fry the spices in the remaining oil for one min – they ought to sizzle and commence to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for five mins until finally the sauce is slightly diminished and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.

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