Winter Vegetable and Bean Casserole
Veg HT MC 70mins
Serves 4 Hot
Vegetarian Vegan Vegetables Pulses Herbs Main
Course Gluten Wheat Dairy free Eggless
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
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.
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