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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


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.



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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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