Winter Vegetable Casserole with Cheese Topping Recipe
Winter Vegetable Casserole with Cheese Topping Recipes
2 tbsp olive oil
3 large onions, quartered
2 garlic cloves, thinly sliced
13 oz can tomatoes
1/4 pint dry white wine
1/2 large celeriac, peeled and diced
4 celery sticks, trimmed and cut into 2
6 carrots, quartered
1 green pepper, cored, deseeded and sliced
2 leeks, cut into 2 inch lengths
few cauliflower florets
1 tbsp tomato puree
2 tsp dried mixed herbs
salt and pepper
6 oz plain flour
pinch of salt
3 oz butter
2 tbsp freshly grated Parmesan cheese
4 oz mature cheddar cheese, grated
2 tbsp chopped parsley
- Heat the oil in a large pan, add
the onion and garlic, and fry gently for 5 minutes without browning,
taking care not to break up the onions.
- Stir in the tomatoes with their
juice, and the wine, then add the celeriac, celery, carrots and salt
and pepper to taste.
- Cover and simmer for 20 minutes.
- Stir in the green pepper, leeks,
cauliflower, tomato puree and herbs, and simmer for a further 10
- Pour the mixture into an ovenproof
- To make the cheese topping, sift
the flour and salt in a bowl.
- Rub in the butter until the
mixture resembles fine breadcrumbs.
- Stir in the cheeses and parsley,
then sprinkle over the vegetable mixture.
- Bake the casserole in a preheated
oven, 400F, gas mark 6, for 35-40 minutes, until golden brown.
- Serve hot.
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