Slimming World slow cooker winter vegetable stew recipe - full recipe in the description below скачать в хорошем качестве

Slimming World slow cooker winter vegetable stew recipe - full recipe in the description below

This recipe is from the Slimming World Comfort Zone recipe book available to Slimming World members through groups or online. To find out more go to: https://www.slimmingworld.co.uk/ serves 4 Syns per serving - Free 350g carrots, cut into bite-size chunks 350g prepared butternut squash, cut into bite-size chunks 6 garlic cloves, sliced 1 tbsp chopped fresh sage 75g dried pearl barley 75g dried red lentils 300g celeriac, peeled and cut into bite-size chunks 350g waxy potatoes such as Desiree, cut into bite-size chunks 1 litre boiling vegetable stock, suitable for vegans 2 celery sticks, sliced 1 large leek, sliced 1 vegetable stock pot, suitable for vegans chopped fresh parsley, to serve Put the squash and carrots in the slow cooker and sprinkle over the pearl barley, lentils, garlic and sage. Cover with the celeriac and scatter the potatoes on top. Season lightly and pour over the stock. Cover and cook on low for 4 hours. Stir in the stock pot, celery and leek, cover again and cook for a further 2-3 hours or until the vegetables, pearl barley and lentils are tender. Check the seasoning, scatter over the fresh parsley and serve hot. Don’t have a slow cooker? Put the squash, carrots, celeriac, potatoes and 4 tbsp stock in a very large saucepan. Cover and cook over a high heat for 10 minutes, adding more stock if it’s looking dry. Add the celery and leek and cook for a few minutes more. Stir in everything else and season lightly, then cover and simmer for 30-40 minutes or until tender.