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Gutsy Vegetable Casserole Recipe
With the freezing cold weather we have been having of late, tonight was the night for a really rich casserole. However myself and Mr yay have practically given up meat, so a radical rethink was called for. I made up this vegetable casserole recipe and goodness was it yummy!! Yes indeed it was!
Gutsy Vegetable Casserole Recipe (serves 4) 1 onion chopped 2.5cm Garden Gourmet Chilli paste 2.5cm Garden Gourmet Garlic paste Fry Light Spray 2 large carrots peeled and chunkily chopped 2 Large Parsnips chopped 1/4 Swede Chopped 1 tin Red Kidney Beans drained Good handful Barley 80 gm Dried Apricots, halved 2 good slugs of Red wine 1 1/4 pints of vegetable stock 2 Bay Leaves 1/4 tsp Dried Thyme Salt & Pepper 8-10 sprouts halved 1tbspn gravy granules to thicken if needed
Fry the onion, garlic and chilli. Add the carrot, parsnip, swede and kidney beans add the wine, simmer for about 10 minutes. Pop everything in a large ovenproof casserole. Pour over the vegetable stock, apricots, bay leaves, salt and pepper, thyme. Cook at 180c for about an hour, keep checking / stirring and top up with boiling water if it looks as if it getting dry. 30 mins before serving add the halved sprouts to cook through. Stir in gravy granules to thicken if needed (I used beef flavour, though you could use the vegetable version). Serve with a glass of wine or two. We also had some wholemeal cheese scones - terrific!