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.