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English Vegetable Casserole

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Ingredients
  Oil 1 Tablespoon
  Onion 1 , chopped
  Plain flour 2 Tablespoon
  Canned tomatoes 2 Cup (32 tbs)
  Tomato puree 1 Cup (16 tbs)
  Chopped fresh thyme 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Leek 1 , sliced (Use White Part Only)
  Onions spring 4 , chopped
  Carrots 4 , cut into thin strips
  Button mushrooms 1 Cup (16 tbs), sliced
  Celery stalks 3 , sliced into thin strips
Directions

1. Heat oil in a large frying pan over a moderate heat and cook onion for 3 minutes. Sprinkle flour over onion and cook, stirring constantly for 2 minutes.
2. Add tomatoes, puree, thyme and pepper, cook for a further 5 minutes.
3. Add leeks, spring onions, carrots, mushrooms and celery, transfer casserole to an ovenproof dish, cover and cook in a moderate oven for 35 minutes. Garnish with fresh thyme sprigs if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes

Rate It

Your rating: None
4.234375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 833 Calories from Fat 171

% Daily Value*

Total Fat 20 g30%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1054.7 mg43.9%

Total Carbohydrates 159 g53%

Dietary Fiber 33.9 g135.6%

Sugars 40.5 g

Protein 26 g52.3%

Vitamin A 1006.2% Vitamin C 263.3%

Calcium 59.4% Iron 111.6%

*Based on a 2000 Calorie diet

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English Vegetable Casserole Recipe