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Root Vegetable Soup Serves 4
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150g carrots, peeled and cut into approx. 5cm pieces
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150g celeriac, peeled and cut into approx. 5cm pieces
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150g leeks, trimmed and washed and cut into approx. 5cm lengths
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150g swede, peeled and cut into approx. 5cm pieces
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1 small onion, diced
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800ml of good quality vegetable stock
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1 bay leaf
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Seasoning
1.
Place all the ingredients into the stoneware bowl and fit the lid.
2.
Cook on Low for 6-7 hours or High for 4-5 hours.
3.
Allow to cool slightly before removing the bay leaf and transferring to a blending jug. Blend the soup to the desired
consistency. Alternatively transfer the soup to a container suitable for hand blending.
4.
Serve garnished with a swirl of crème fraiche and some snipped chives.
Simple Pot Roast Beef Serves 4-5
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750g lean beef brisket
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15ml vegetable oil
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1 red onion, peeled and chopped
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1 carrot, peeled and chopped
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1 sticks of celery, washed and chopped
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Half a small butternut squash, peeled, deseeded and roughly chopped
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200ml good, hot beef stock
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2 bay leaves
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5g freshly chopped thyme leaves
1.
Heat a medium sized frying pan until hot. Add the oil and sauté the brisket until browned.
2.
Add the prepared vegetables to the stoneware. Make sure that they are cut to roughly the same size (this ensures
even cooking).
3.
Place the browned brisket on top of the vegetables.
4.
Pour over the beef stock then add the bay leaves and thyme. Replace the lid.
5.
Cook on Low for 7-8 hours or High for 5-6 hours.
6.
Remove the joint from the cooker and serve thickly sliced with creamy mashed potatoes and the slow cooked
vegetables.
RECIPES
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