Veg HT MC
4 Hot Vegetarian Vegetables
Alcohol Main Course England
Large Onion, chopped
Garlic Cloves, crushed
1 x 400g/14oz
tin chopped Tomatoes
tbsp Tomato Puree
tbsp Red Wine
tbsp freshly chopped Parsley
teasp Ground Cinnamon
teasp Lemon Juice
Mature Cheddar, grated
Heat the butter in a large saucepan, add the onion and garlic and fry gently
until soft and transparent. Add the tomatoes, tomato puree, wine, parsley,
cinnamon, bay leaf, salt and pepper plus 150ml/15 fl.oz water, bring to the
then cover and simmer for 30 minutes, stirring occasionally.
Meanwhile, peel the celeriac, cut into chunks and place in a bowl of water to
which some lemon juice has been added, to prevent discolouration. Place in a pan
of boiling water and simmer for 10 minutes.
Preheat the oven to 190C, 375F, gas
mark 5 and grease a shallow ovenproof dish.
Drain the celeriac well and place in the prepared dish. Pour over the tomato
sauce, discarding the bay leaves then sprinkle with breadcrumbs and cheese. Bake
for 30 minutes or until tender. Serve hot.