British · Main course
Slow cooker vegetarian hotpot
dinnerlunchNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free
Ingredients
- sunflower oil1 oz
- butternut squash10½ oz
- onions8¾ oz
- carrots6½ oz
- parsnips9½ oz
- flour½ oz
- tomatoes1 lb
- tomato purée1 oz
- chili flakes0 oz
- pesto1¾ oz
- vegetable stock11¾ oz
- spinach3½ oz
- salt½ oz
- black pepper¼ oz
- flour7 oz
- butter2¾ oz
- water4½ oz
- salt½ oz
- black pepper¼ oz
Instructions
Unfortunately, Edamamdoesn't provide step-by-step instructions through their API, but the full method is just a click away. We are working on future workarounds.
Get the full recipeNutrition (per serving · serves 4)
558calories
18gProtein
85gCarbs
17gFat
Saturated Fat2g
Fiber14g
Sugar1g
Sodium391mg
Cholesterol0mg
Estimated values based on ingredient data. Actual nutrition may vary.
