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Receta Casserole Of Winter Vegetables
by Global Cookbook

Casserole Of Winter Vegetables
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  Raciónes: 6

Ingredientes

  • 225 gm red kidney beans (dry weight)
  • 2 Tbsp. oil
  • 1 lrg onion finely minced
  • 4 stk celery finely minced
  • 2 sm turnips or possibly l/2 large swede minced into dice
  • 3 sm parsnips minced into dice
  • 2 lrg carrots minced into dice
  • 110 gm mushrooms
  • 1/2 Tbsp. wholewheat flour
  • 1/2 Tbsp. wheatgerm
  • 1 tsp yeast extract
  • 2 tsp peanut butter
  • 400 gm tin italian tomatoes
  • 1 x bayleaf
  • 2 Tbsp. fresh parsley
  • 1 tsp dry marjoram
  • 1/2 tsp dry rosemary
  • 1/2 tsp dry sage

Direcciones

  1. Preheat oven to gas mark 6 4000F (200 degrees C).
  2. Cover the kidney beans with boiling water to give 2.5cm extra water over them then leave them to soak for an hour at least.
  3. After which rinse the beans in fresh water and place in a large saucepan with water to cover the beans by 2.5cm then simmer with a lid on for 45 60 min or possibly till the beans are tender (ensure the beans are cooked at a rapid boil for a minimum of 12 min).
  4. Meanwhile heat the oil in a frying pan and saute/fry the onion and celery for 5 min then add in the diced root vegetables turn them in the oil and then add in the mushrooms either as whole buttons or possibly quartered if they are large.
  5. Now cook everything with frequent stirring for a further 5 min and then add in the flour and wheatgerm.
  6. Stir well and then over a low heat add in the stock (that you make by dissolving the yeast extract and peanut butter in 425ml boiling water) a little at a time stirring constantly.
  7. Then still stirring bring the mix up to simmering point and cook for 2 3 min.
  8. Finally add in the tinned tomatoes herbs and the cooked and liquid removed kidney beans.
  9. Pour everything into a 2 litre casserole dish cover and cook in the oven for 11 1/2 hrs.
  10. Serve with jacket or possibly boiled potatoes and a lightly steamed green vegetable.
  11. Serves 6