Saturday, 28 September 2013

Root Vegetable Casserole

Time to get the slow cooker out again. This recipe is a combination of slow and 'regular' cooking, as you will see. The ground spices really 'make' this dish, as does the sweetness from the parsnip and sweet potato. And it smells delicious as it is cooking.

What you will need:
2 tbsp olive oil
3 stalks celery, thinly sliced
2 carrots, thinly sliced
1 swede, peeled and diced
1 parsnip, peeled and diced
2 tsp each of ground cumin, ground coriander, and paprika
1 cup lentils, rinsed and drained
1 can chopped tomatoes
3 cups vegetable stock
2 tbsp fresh coriander

Heat oil in a large pan and add celery. Saute for 3 minutes and then add carrots, swede, parsnip and potato. Saute for 5 minutes.
Add ground spices and cook for 1 minute, stirring.
Add lentils, tomatoes, and stock. Bring to boil, stirring and then transfer into slow cooker.
Cover and cook on High for 3-4 hours. Stir in fresh coriander and serve.

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