Slow Cooker Creamy Vegetable bake
Ingredients:
4 large potatoes peeled and thinly sliced
1 carrot sliced
1 cup broccoli
300 ml thickened cream
1 cup frozen peas and corn
1 teaspoon onion powder
1/3 cup water
1 heaped table spoon garlic
1 chicken oxo cube
2 Bay leaves
1 cup cauliflower
1 teaspoon djon mustard
Grated cheddar cheese for topping
Directions:
Throw everything into the slow cooker raw apart from the cheese and mix together. I cooked on high for 6 hours with a tea towel under the lid. After 6 hours I sprinkled the cheese on the top then replaced tea towel and lid for a further hour or so but changed the temp to low.
I personally think once it was cooked it did need some salt but I didn’t want to add it to the whole dish because I wanted my kids to eat it and i try not to use too much salt for them so I just added salt to my own serve.
It tasted yum though.
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