English Vegetable Casserole
|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|
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.