- Preparation time
- 20 mins
- Cooking time
- 120 mins
- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Meals
- Posted by
- Posted on
- April 19, 2019
- 1 large
- sweet potato
- 1 cup
- parsnip
- 1 large
- swede (rutabaga)
- 1 large
- Celery root
- 1 large
- Celery stalks
- 1 Bulb
- Fennel
- 1 large
- Tomatoes
- 2 medium
- bay leaves
- 1 as needed
- water
- 1 as needed
- fresh parsley
[wpurp-searchable-recipe]Winter Vegetable Casserole, sweet potato, parsnip, swede (rutabaga), celery root, celery stalks, fennel, tomatoes, bay leaves, water, fresh parsley, ; – [/wpurp-searchable-recipe]
- Chop, slice or dice any or all of the above ingredients (with the exception of the Brussels sprouts and parsley).
- Put into a large casserole dish with the bay leaves and very little water (or soup stock) to stop the vegetables from sticking.
- Cover and cook slowly at 325 degrees Fahrenheit (170 degrees Celcius) for 1-1/2 hours.
- Trim and halve the brussels sprouts, add to the casserole and continue to cook for another 1/2 hour.
- Sprinkle with fresh, chopped parsley just before serving.
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