Ingredients for Vegetable Casserole
- 4 tbsp. Vegetable Oil
- 3 medium sized Brown Onions
- Half a Swede
- 500 g Carrots with their skins on
- 500 g Leeks – 3 big raw Leeks
- 600 ml cold water and then later 400ml of cold water
- 8 heaped tsp. Onion Gravy Granules
- 500 g Rooster Bartlet Potatoes with skins on
- 1 bag Shop bought raw Parsley
Cooking Instructions for making Vegetable Casserole
Preheat oven to Gas Mark 5.
Place 4 tablespoons of Vegetable Oil in the bottom of your Casserole hob and baking Dish and then heat the Vegetable Oil on the hob stove and then peel the onions and halve them – run the onions under the cold water tap and then add them too the hot Vegetable Oil and shallow fry them on a high hob heat for 5 minutes – stirring with a Wooden Spoon and then turn down too a very low simmer
Peel Swede and chop into manageable pieces – trim raw Carrots and give them a wash under the cold water tap, so fry for a further 5 minutes on the highest hob heat and keep stirring with the Wooden Spoon and then add 600ml cold tap water and then bring too the boil and then turn the hob heat off – place the Casserole Lid over the top and then fold a long bath towel into several folds and then guide the Casserole Dish into the oven. Bake for 3 hours then add Gravy Granules
After 4 hours add the trimmed washed Leeks and also add 400ml of cold tap water
After 5 hours add the scrubbed potatoes – halve them first and then cook them for the last One hour and then turn the oven off and place the Casserole Dish on the hob stove and then carefully take the hot Casserole Lid off and then add the raw Parsley. Give the hot Casserole a good stir with the Wooden Spoon before serving. Alternatively allow too get cold and then ladle into Plastic Food Containers with their Lids and then freeze in the Freezer for up to 3 months
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