This casserole is based on a French recipe which cooks the vegetables to perfection by adding them one by one according to their required cooking time. Use fresh herbs in this recipe such as a mixture of tarragon, parsley and thyme.
Can be used as a vegetarian main course, or as a delicious side dish.
- 1oz (25g) dried mushrooms (optional).
- 1 medium onion.
- 2-3 cloves of garlic.
- 15 small pickling onions.
- 3 large carrots or 12 baby carrots.
- 3-4 parsnips.
- 6oz (175g) fresh mushrooms.
- ½ cauliflower or 4 baby cauliflowers.
- 8 brussel sprouts.
- 1 celeriac root.
- 8oz (225g) green beans 3oz (75g) fresh or frozen peas.
- 1½ oz (40g) butter.
- 1½ tbsp virgin olive oil.
- 1 bay leaf.
- salt and freshly ground black pepper.
- 2 tbsp chopped fresh herbs.
- 1 small glass dry white wine.
If using the optional dried mushrooms, cover them with boiling water and allow them to soak for 30 minutes before using. Reserving the soaking water, strain and set aside.
To prepare the vegetables, peel and thinly slice the medium onion and garlic. Peel the small pickling onions and trim the ends. Peel the baby carrots. Peel, quarter and core the parsnips and cut them into 1in (25mm) lengths.
Wipe the mushrooms clean and slice them in half. Break the cauliflower into small florets, and trim the brussel sprouts and cut them in half. Peel and slice the celeriac root into 2in (50mm) pieces that are about ½ in (15mm) thick. Top and tail the beans, and shell or thaw the peas.
Melt 1oz (25g) of the butter in a large casserole dish with one tablespoon of the olive oil. Add the sliced medium onion, cover and cook for 2-3 minutes. Add the small onions and carrots and cook for five minutes.
Add the garlic, bay leaf, a pinch of salt and a pinch of the fresh herbs, and cook for three minutes. Add the celeriac, parsnips, another pinch of salt and herbs, and cook for five minutes. Add the cauliflower florets, brussel sprouts, another pinch of salt and of herbs, and cook for 6-10 minutes, until slightly tender but crisp.
Meanwhile, heat the remaining butter and olive oil in a saucepan then add the fresh mushrooms. Sauté the mushrooms over a medium-high heat for three minutes until the juices are released, then add the optional dried mushrooms, reserved juices and the wine over the pan and simmer the mixture for three minutes before adding to the casserole.
Add the green beans and peas to the casserole and cook for a final three minutes. Remove the bay leaf, season with salt and black pepper to taste and add the remaining herbs.