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Crock Pot Winter Vegetable Casserole

Nutrition per serving    (USDA % daily values)
CAL
373
FAT
23%
CHOL
107%
SOD
29%

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Ingredients for 4 servings

250 ml vegetable stock, boiling (or chicken stock if you prefer)

1 swede , peeled and cut into 2 cm chunks

3 bay leaves

400 ml dry cider

3 carrots , peeled and cut into 2 cm chunks

3 parsnips , peeled and cut into 2 cm chunks

3 leeks , cut into 2 cm slices

1 turnip , peeled and cut into 2 cm chunks

300 g potatoes , peeled and cut into 2 cm chunks

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