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Winter
Casserole
From: Rebecca
Grohall
Serves 4.
I never much liked parsnips, until I started combining them with
other things.
- 1 red pepper, deseeded and chopped
- 1 medium onion, chopped
- 3/4 lb root vegetables (parsnips, carrots, etc ) chopped (mix/match!)
- 1 can mixed bean salad: like green giant, reeds' or make your
own marinated Green Bean, wax bean and kidney bean
- 1 12 oz. can tomatoes
- as much garlic as you like, crushed
- 1 1/2 tsp yeast extract
- 1 tbsp tomato puree
- 2 bay leaves
- 1tsp mixed herbs
- 1/2 pint water
- olive oil
Sautee the onion, pepper and garlic in the olive oil for a few minutes,
in a casserole dish.
Add the vegetables and cook for about five minutes.
Throw everything else into the pan - you may have to adapt the
amount of water depending on the size of your dish, and the amount
of liquid in your cans, which I drain off.
Bring to the boil, then cover and place into a preheated low to
medium oven (about 250 - 300 degrees fahr.) Cook for 1.5 hours,
checking every half an hour or so to make sure it is not drying
out.
Remove the bayleaves before serving.
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