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Easy to cook with this slow cooker Crock-Pot 3.5 l. Do the job yourself!
- 3 onions
- 3 carrots
- 1 parsley root
- 1 parsnip root
- 1 green pepper
- 1 red pepper
- 1 small zucchini
- 1 small eggplant
- 200g green beans
- 200g green peas
- 3 potatoes
- 4 tomatoes
- 50ml oil
- 1 dill connection
- 1 link parsley
Preparation time: over 120 minutes
RECIPE PREPARATION Vegetable pots in Crock-Pot slow cooker:
Vegetables are cleaned, washed and cut into suitable pieces.
Put the oil and all the chopped vegetables in the Crock-Pot 3.5 slow cooker bowl.
Sprinkle with vegetables and pepper and mix.
Add water to the level of the vegetables.
Put the lid on and set it to "high" for 6 hours.
After 5 hours, add the chopped greens, match the taste and leave for another hour.
After 6 hours, I put the dish in the preheated oven for 35-40 minutes to reduce the sauce and brown it a little.
Serve hot with pickles in summer.