zoom A Spring vegetable casserole with garlic bread dish

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    Spring veg casserole with garlic bread

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    Spring veg casserole with garlic bread

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    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.

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    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.

    Cook’s tip

    Add more stock to any leftover casserole and serve as a soup the following day.

    Drinks Recommendation

    This delicious casserole is great with a simple juicy red that is also suitable for vegetarians: Saluti Vino Rosso 2009, Vino da Tavola, Italy.


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