Country Vegetable Casserole in Cider

 

Serves 6

Preparation time: 35 mins

Cooking time approx. 45 mins

 

This is a real Winter Warming dish packed full of flavour. 

Perfect for a freezing Winter's day!

 

 

 

 

Ingredients:

 

• 3 tbs ground nut oil

• 175g/6oz shallots, peeled (I used 15 baby pickled onions)

• 2 cloves garlic, crushed

• 350g/12oz mixed root veg – carrot, swede, celeriac, turnip, parsnip, peeled and cubed

• 2 carrots,

• 75g celeriac,

• 2 parsnips  

• 2 turnips

• 400g/14oz can chopped tomatoes

• 200g can of butter beans

• 400g can of flageolet beans

• 600ml/1pt dry cider

• 125g/4oz pearl barley

• 1 bouquet garni

 

 

For the Garnish

 

• 400g mushrooms, sliced

• 2 tablespoons olive oil

• Generous knob butter

• 3 - 6 cloves garlic, peeled and crushed

• Lemon juice

• Large handful fresh parsley, chopped

 

 

 

 

Method

 

1.  Fry the shallots and garlic in 2 tbsp oil for 3 mins. Add the root vegetables.   Cook, stirring frequently, for 5 mins.
 
 

2.  Pour in the tomatoes, beans, and cider, add the herbs and barley and season. Bring to the boil, cover and simmer for 30 – 60 mins. or until the vegetables are tender.  Check after 35 minutes.
 
 

3.  Five minutes from end of cooking, sauté the mushrooms and crushed garlic in olive oil and butter.   Then add a squeeze of lemon. Now add the chopped parsley and arrange this mixture onto the top of the casserole = then serve.

 

4.  This casserole goes well with Colcannon and is a real Winter warming dish packed full of flavour.