Advertisement

  • 400g carrots
  • 300g potatoes
  • 100g parsnips
  • Half a white onion (finely chopped)
  • One clove garlic (peeled, crushed & finely chopped)
  • 1 Litre vegetable stock - using 2 stock cubes
  • A pinch Smoked Paprika
  • Salt & Pepper
  • Knob of butter
  • 1 tablespoon Olive Oil
  • 1 tablespoon Clear Honey

    Method

    • step 1

      Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.
    • step 2

      Heat up the oil in a deep pan and fry off the onion
    • step 3

      Add a knob of butter and allow the onion to brown before adding the garlic
    • step 4

      Add the carrots, potatoes & parsnips and mix well
    • step 5

      Season with salt, pepper & a very light sprinkle of smoked paprika
    • step 6

      Cover the pan with a lid and leave to cook for a couple of minutes
    • step 7

      Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes
    • step 8

      Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock
    • step 9

      Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper
    • step 10

      Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness
    Advertisement

    Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Advertisement
    Advertisement
    Advertisement