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PrintMIXED VEGETABLE CASSEROLE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Prepare the vegetables (peel, top and tail, etc) but leave whole.
- Melt the oil or butter in a heavy-based pan, add the onions and fry gently for a few minutes.
- Add the vegetables and enough stock just to cover.
- Add salt and pepper and bring to the boil. Lower the heat, cover tightly and simmer for 20 minutes.
- Stir in the wine or vinegar and cream, if using, and cook until heated through, but do not allow to boil.
- Serve from the casserole with grated cheese.
INGREDIENTS
- 2 kg fresh mixed vegetables (e.g. carrots, broad and green beans)
- 4 tablespoons oil or butter
- 12 small pickling onions, peeled
- 4 tomatoes, skinned and chopped
- 2 green or red pepper, seeded and thinly sliced
- About 400 ml vegetable stock
- Salt
- Freshly ground pepper
- 2 tablespoon white wine or cider vinegar
- 6 tablespoons single cream (optional)
- Grated cheese, to serve
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