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Romanian Vegetable Casserole

creative.chef's picture
Ingredients
  Waxy potatoes 2
  White turnips 2
  Onions 2 Medium
  Garlic 2 Clove (10 gm)
  Carrots 2
  Eggplant 1 Medium
  Zucchini 2
  Leeks 2 Small
  Green beans 1⁄4 Pound
  Tomatoes 3 Large
  Butter 2 Tablespoon
  Oil 2 Tablespoon
  Fresh peas 1 Cup (16 tbs), shelled
  Tomato paste 2 Tablespoon
  Bouquet garni 1
Directions

GETTING READY
1) Peel the potatoes, turnips, onions, garlic and carrots.
2) Cut the potatoes, turnips, carrots, eggplant and zucchini into 3/4 inch chunks.
3) Cut the leeks and beans into 1 inch lengths.
4) Quarter the tomatoes; slice the onions.

MAKING
5) In a flameproof casserole, heat the butter and oil and fry the onions, leeks and garlic till golden.
6) Add the remaining vegetables, tomato paste, bouquet garni and 2 1/2 cups water and mix well.
7) Season and bring to a boil.
8) Simmer gently for 45 minutes till the vegetables are tender.

SERVING
9) Serve the casserole as main dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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