Root Vegetable Casserole
Could use powdered bouillon instead of the Vegetable Stock Cubes.For the mixed Root Vegetables could use a frozen Pack from the shops,just add your own potatoes.The Dish is not a Recipe that I have made up,it's based on a Cookery Card from the IMP (International Masters of Publisher's) - Grandma's Kitchen under the category of Tasty Vegetable Dishes.
Root Vegetable Casserole
Could use powdered bouillon instead of the Vegetable Stock Cubes.For the mixed Root Vegetables could use a frozen Pack from the shops,just add your own potatoes.The Dish is not a Recipe that I have made up,it's based on a Cookery Card from the IMP (International Masters of Publisher's) - Grandma's Kitchen under the category of Tasty Vegetable Dishes.
Open in Cookpad AppSteps
- 1
Peel the potatoes,parsnips,carrots and swede.Wash and cut into evenly sized dice.Trim the leeks and clean under running water and slice quite thickly.
- 2
Put all the vegetables,apart from the leeks,in a large casserole dish.Add the stock cubes mixed with 1 litre/ 1 3/4 pints boiling water.Mix in the thyme.Cook over a gentle heat,for 10 minutes uncovered.Season to taste.
- 3
Add the leeks to the casserole dish.Cook for a further 30 minutes over a low heat,uncovered.
- 4
Using a slotted spoon,transfer the vegetables from the casserole onto a serving plate.Add the butter to the pan and blend with the vegetable liquid.Pour on the vegetables and garnish with the chopped parsley.
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