Prep Time:5 mins
Allergens
Vegetarian casserole
Cooking Time:90 mins
Serves:4 Adults
Cost:Low
This is a great recipe for using vegetables and you don’t have to be a vegetarian to enjoy it! Nice way of using up some leftover vegetables as well.
About this recipe
Recipe adapted from 101+ Square Meals.
Ingredients
- 200g / 7 oz. of potatoes, peeled and sliced
- 150g / 5½ oz. of carrots, peeled and sliced
- 100g / 3½ oz. of onions, peeled and sliced
- 150g / 5½ oz. of turnips, peeled and sliced
- 100g / 3½ oz. of peas
- 100g / 3½ oz. of dried lentils
- 575ml / 1 pint vegetable stock, or 2 vegetable stock cubes dissolved in 575ml / 1 pint water
Method
- Pre-heat the oven to 190°C / 375°F / Gas Mark 5
- Put a layer of sliced potatoes in the bottom of the casserole dish
- Layer the vegetables over the potatoes
- Repeat layering until the dish is full. Season between the layers
- Finish with a layer of potatoes
- Add vegetable stock
- Cover and cook in the pre-heated oven for 1½ hours
What you will need
- Casserole dish
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Vegetable peeler
Serving suggestions
This recipe can easily be frozen in individual portions and re-heated when needed
"Perfect for vegetarians"
