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Spring veg casserole with garlic bread
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2 tbsp olive oil
2 leeks, sliced
100g Chantenay carrots
1 small swede or 4 small turnips, peeled and diced
2 cloves garlic, finely chopped
500g Cooks’ Ingredients Vegetable Stock
150g spring greens, shredded
400g can essential Waitrose Borlotti Beans, drained
1 Waitrose Roasted Garlic Flatbread
2 tbsp Waitrose Green Basil Pesto (optional)
1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large pan and add the leek, carrots, turnips and garlic. Cook over a low heat for 10 minutes until soft and golden.
2. Add the stock, season and bring to the boil. Cover and simmer or 10–15 minutes until the vegetables are tender. Add the drained beans, shredded greens then cover the pan and simmer for 5 minutes until piping hot and cooked through.
3. While the casserole is cooking, heat the garlic flatbread
following the pack instructions. Stir the pesto into the
casserole if using, and serve with the bread.
Add more stock to any leftover casserole and serve as a soup the following day.
This delicious casserole is great with a simple juicy red that is also suitable for vegetarians: Saluti Vino Rosso 2009, Vino da Tavola, Italy.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in March 2011.