How to Make Appetizing Spring Vegetable Casserole

Without fail cooking ultimate Spring Vegetable Casserole easy, yummy, practical.

Good Evening every body, at this time you get present recipe Spring Vegetable Casserole with 20 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 6 stages of easy cooking Spring Vegetable Casserole.

Ingredients for Spring Vegetable Casserole

1. Prepare 1 tbsp : rapeseed oil (cold-pressed recommended).

2. Needed 2 : onions, sliced in half-moons.

3. Prepare 2 : banana shallots, sliced.

4. Needed 4 cloves : garlic, sliced.

5. Prepare 1/2 tsp : ground cumin.

6. Prepare 1 tsp : smoked paprika.

7. Prepare 1/2 tsp : black mustard seeds.

8. Needed 1 : large red chilli, sliced.

9. Prepare 125 g : chestnut mushrooms, sliced.

10. Needed 3 : carrots, cut lengthways then into half-moon slices.

11. Needed 250 g : new potatoes, small ones or cut in half.

12. Prepare 2 sticks : celery, sliced small.

13. Prepare 250 g : French beans, trimmed.

14. Prepare 1 : parsnip, cut into batons.

15. Prepare 1 : large red pepper, deseeded and in small slices.

16. Needed 250 ml : vegetable stock (I used “Marigold” powder).

17. Needed 250 ml : dry white wine.

18. Prepare A few : twigs fresh thyme.

19. Prepare : Salt.

20. Needed : Ground black pepper.

If all ingredients Spring Vegetable Casserole it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Spring Vegetable Casserole

1. In a casserole on a medium-high heat, fry the onions and shallots in the oil, stirring only to avoid sticking, for 8-10 minutes to soften..

2. Add the garlic, cumin, smoked paprika, mustard seeds, chilli and mushrooms. Stir gently but thoroughly and cook for another 2 minutes..

3. Add the carrots, potatoes, celery, beans, parsnip and pepper. Stir well and cook for a further 3 minutes, stirring frequently..

4. Stir in the stock and wine and add the thyme twigs. Again, stir gently but thoroughly and bring to a boil. Reduce to simmer, cover and continue for a further 20 minutes, stirring occasionally..

5. Remove the thyme stalks, stir well, re-cover and continue simmering for a further 20 minutes or until the vegetables are nicely cooked..

6. Season and serve onto warmed plates or dishes. Accompaniments should not be needed but maybe a chunk of artisan bread to soak up the juices!.

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