Spring Vegetable Casserole

Name: Spring Vegetable Casserole
Total time: 4800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp rapeseed oil (cold-pressed recommended); 2 onions, sliced in half-moons; 2 banana shallots, sliced; 4 cloves garlic, sliced; 1/2 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp black mustard seeds; 1 large red chilli, sliced; 125 g chestnut mushrooms, sliced; 3 carrots, cut lengthways then into half-moon slices; 250 g new potatoes, small ones or cut in half; 2 sticks celery, sliced small; 250 g French beans, trimmed; 1 parsnip, cut into batons; 1 large red pepper, deseeded and in small slices; 250 ml vegetable stock (I used “Marigold” powder); 250 ml dry white wine; A few twigs fresh thyme; Salt; Ground black pepper

John A @JohnA

Essex

This makes for a rather hearty plant-based meal. There are no tomatoes coz we eat rather a lot of them and they’re a fruit anyhow. Replace the wine by additional stock if preferred. #seasonalingredient

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Ingredients

70-80 minutes including prep

4 servings

1 tbsprapeseed oil (cold-pressed recommended)
2onions, sliced in half-moons
2banana shallots, sliced
4 clovesgarlic, sliced
1/2 tspground cumin
1 tspsmoked paprika
1/2 tspblack mustard seeds
1large red chilli, sliced
125 gchestnut mushrooms, sliced
3carrots, cut lengthways then into half-moon slices
250 gnew potatoes, small ones or cut in half
2 stickscelery, sliced small
250 gFrench beans, trimmed
1parsnip, cut into batons
1large red pepper, deseeded and in small slices
250 mlvegetable stock (I used “Marigold” powder)
250 mldry white wine
A fewtwigs fresh thyme
Salt
Ground black pepper

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Steps

70-80 minutes including prep

1

In a casserole on a medium-high heat, fry the onions and shallots in the oil, stirring only to avoid sticking, for 8-10 minutes to soften.
2

Add the garlic, cumin, smoked paprika, mustard seeds, chilli and mushrooms. Stir gently but thoroughly and cook for another 2 minutes.
3

Add the carrots, potatoes, celery, beans, parsnip and pepper. Stir well and cook for a further 3 minutes, stirring frequently.
4

Stir in the stock and wine and add the thyme twigs. Again, stir gently but thoroughly and bring to a boil. Reduce to simmer, cover and continue for a further 20 minutes, stirring occasionally.
5

Remove the thyme stalks, stir well, re-cover and continue simmering for a further 20 minutes or until the vegetables are nicely cooked.
6

Season and serve onto warmed plates or dishes. Accompaniments should not be needed but maybe a chunk of artisan bread to soak up the juices!

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Cooksnaps

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John A @JohnA

on April 19, 2021 17:49

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.