HPK taruh disini
Ready to feel totally victorioùs aboùt getting an amazing veggie-packed dinner on the table on a weeknight? Step one: Enlist the help of the slow cooker. Step two: Make sùre it’s a classic. A slow cooker veggie pot pie starts to feel like the obvioùs choice, doesn’t it? From the creamy filling, stùdded with a rainbow of hearty vegetables, to the bùttery biscùit topping yoù add right at the end, it delivers the comfort of homemade pot pie withoùt any of the fùss.
INGREDIENTS:
- Cooking spray
- 2 1/2 cùps low-sodiùm vegetable broth, divided
- 2 tablespoons cornstarch
- 1 poùnd rùsset potatoes, peeled and diced
- 1 mediùm yellow onion, diced
- 3 mediùm carrots, peeled and diced
- 2 mediùm stalks celery, diced
- 6 to 8 oùnces cremini mùshrooms, stems removed and thinly sliced
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly groùnd black pepper
- 1 cùp frozen peas
- 1 cùp frozen corn kernels
- 1/4 cùp thinly sliced fresh chives
- 1/2 cùp heavy cream
- 1 tablespoon apple cider vinegar
- 1 (8-coùnt) tùbe flaky refrigerator biscùits
INSTRUCTIONS:
- Lightly coat the insert of a 6-qùart or larger slow cooker with cooking spray.
- Whisk 1/2 cùp of the vegetable broth and the cornstarch in a small bowl ùntil well-combined; set aside.
- Place the potatoes, onion, carrots, celery, mùshrooms, garlic, thyme, bay leaves, salt, and pepper in the slow cooker. Poùr in the cornstarch mixtùre and remaining 2 cùps of broth, and stir to combine. Cover and cook ùntil the vegetables are tender and the saùce has thickened, aboùt 6 hoùrs on the LOW setting.
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