Country Vegetable Casserole in Cider
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 (I used 2 carrots, 75g celeriac,
2 parsnips and 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
AND THIS IS WHAT YOU DO…
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.