Vegetable Casserole

AuthorBobCategory, DifficultyBeginner

Vegetable Casserole - If you want to give yourself a break from meat - this thoroughly nutritious alternative really hits the spot!!

Vegetable casserole

Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 25 g Butter
 4 tbsp Vegetable Oil
 1 tsp Salt
 0.50 tsp Black Pepper
 2 Cloves of garlic
 1 Vegetable Stock Cube
 700 g Carrots, Swede, Parsnip
 1 Medium Onion
 300 g Red pepper and Mushrooms
 50 g Plain Flour
 1 pt Milk
 2 tbsp Natural Yogurt
 50 g Fresh Spinach

1

Peel and chop the Carrot, Swede and Parsnip into 2cm dice.

2

Add the oil and butter to a large saucepan or wok over a medium flame until the butter has melted. Add the salt, pepper, chopped garlic and crumbled stock cube. Then add the prepared carrot, swede and parsnip and allow to sweat.

3

Peel the onion, cut it into quarters and separate the leaves. Add the onion leaves to the pan.

4

Cut the pepper into fingers and the cut the mushrooms into quarters. Add them to the pan. Turn all the vegetables over in the cooking juices and allow to sweat for 10 minutes. You want the vegetables to singe a little as this adds to the flavour.

vegetables cooking

5

Now add the flour and incorporate it around the vegetables. Slowly add the milk, stirring all the time to form the casserole sauce. Simmer for a further 10 minutes.

6

Add the fresh spinach and finally the natural yogurt. Serve immediately with freshly boiled basmati rice.

cooked vegetables

Ingredients

 25 g Butter
 4 tbsp Vegetable Oil
 1 tsp Salt
 0.50 tsp Black Pepper
 2 Cloves of garlic
 1 Vegetable Stock Cube
 700 g Carrots, Swede, Parsnip
 1 Medium Onion
 300 g Red pepper and Mushrooms
 50 g Plain Flour
 1 pt Milk
 2 tbsp Natural Yogurt
 50 g Fresh Spinach

Directions

1

Peel and chop the Carrot, Swede and Parsnip into 2cm dice.

2

Add the oil and butter to a large saucepan or wok over a medium flame until the butter has melted. Add the salt, pepper, chopped garlic and crumbled stock cube. Then add the prepared carrot, swede and parsnip and allow to sweat.

3

Peel the onion, cut it into quarters and separate the leaves. Add the onion leaves to the pan.

4

Cut the pepper into fingers and the cut the mushrooms into quarters. Add them to the pan. Turn all the vegetables over in the cooking juices and allow to sweat for 10 minutes. You want the vegetables to singe a little as this adds to the flavour.

vegetables cooking

5

Now add the flour and incorporate it around the vegetables. Slowly add the milk, stirring all the time to form the casserole sauce. Simmer for a further 10 minutes.

6

Add the fresh spinach and finally the natural yogurt. Serve immediately with freshly boiled basmati rice.

cooked vegetables

Vegetable Casserole

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