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Winter Vegetable and Bean Casserole    Veg  HT  MC  70mins

 

Serves 4     Hot  Vegetarian  Vegan  Vegetables  Pulses  Herbs  Main Course   Gluten Wheat Dairy free  Eggless
 

Ingredients

1 tbsp Oil
1 Onion,  chopped
2 Garlic Cloves,  crushed
2 Leeks, cleaned and cut into 12mm/˝ -inch rings
2 Carrots, sliced
2 Medium Turnips, peeled and cut into 12mm/ ˝-inch cubes
˝ a Kohlrabi, peeled and cut into 12mm/ ˝-inch cubes
1 Large Potato, peeled and cut into 12mm/ ˝-inch cubes
1 x 400g/14oz tin Chopped Tomatoes
600ml/20fl.oz. Fresh Vegetable Stock
1 x 200g/7oz Tin Butter Beans

1 tbsp Freshly chopped Oregano
Salt and Black Pepper
 

Instructions


1. Pre-heat the oven to 170C, 325F, Gas Mark 3.  Heat the oil in a large flameproof casserole add the onion and garlic and sauté  for 5 minutes, turning from time to time.

2. Add the remaining ingredients, stir well then cover with a lid and bake in the oven for 45-55 minutes until all the vegetables are tender.

 


 

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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