| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg2, Vegetarian | 6 | Servings |
INGREDIENTS
| Olive oil, for frying | ||
| 3 | Parsnips, chopped | |
| 6 | oz | Baby onions |
| 2 | Red peppers, seeded and | |
| chopped | ||
| 1 | Aubergine, chopped | |
| 1 | Courgette, sliced | |
| 6 | oz | Button mushrooms |
| 3 | Leeks, sliced | |
| 24 | Fresh chestnuts, cooked and | |
| peeled | ||
| 1 | pt | Passata |
| 8 | oz | Fresh plum tomatoes, chopped |
| 1/2 | pt | Red wine |
| 1 | ds | Vinegar |
| 2 | Bay leaves | |
| 2 | Cloves garlic, crushed | |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | oz | Fresh marjoram chopped |
| 2 | Potatoes, par-boiled and | |
| sliced |
INSTRUCTIONS
Heat the oil in a saucepan, add the parsnips and fry until soft. Add all the remaining vegetables, except the leeks and chestnuts and continue cooking on a medium heat for 5 minutes. Combine the sauce ingredients, then add to the vegetables. Transfer to a casserole dish and cook in a preheated oven for 45 minutes at 200øC/400øF/Gas Mark 6, then add the leeks and chestnuts and cook for a further 15 minutes. Remove the casserole from the oven, cover with potato slices and brown under a hot grill. Serve with pickled red cabbage. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 68
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 183.5mg
Potassium: 354.7mg
Carbohydrates: 12.6g
Fiber: 4.5g
Sugar: 2.8g
Protein: 3.1g