Winter Vegetable Casserole Recipes

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Steps:

• Butter a 9 by 13 inch baking dish and preheat the oven to 350°F.
• Place the vegetables in a large pot, cover with cold water and bring to a boil. Salt liberally. Cook until the potatoes are tender, 10-15 minutes. Drain well and return to the pot. Mash the vegetables, being concerned only that the potatoes are well mashed.
• Stir in the cream cheese and Parmesan cheese and season with salt and pepper. Transfer the vegetables to the buttered baking dish and dot the top with butter. Bake for 45 minutes, until the top is lightly browned. You may prepare and refrigerate the casserole a day in advance. Remove from the fridge and bake for 1 to 1 1/4 hours until hot all the way through. Serves 6-8.
• Screamingly Good Food Karen Barnaby.

Steps:

• Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain.
• While that's bubbling, saute onions in butter; set aside.
• Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
• To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y!
• Add sauteed onions, crumbs and eggies; mix in lightly.
• Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).

Steps:

• Wash and peel the carrots, potatoes, parsnips and rutabaga.
• Cut all the veggies on a diagonal into thin slices.
• I start this in a large Teflon pan with tight fitting cover, on the stove top to get some caramelization on the veggies and to bring out the flavors (about 15 minutes on med-high heat).
• Then I transfer into a corning ware square casserole dish and cover and cook in the oven (about 20 minutes or until tender and crumbs are browned).
• In a large pan heat oil and 1 tablespoon butter and sauté garlic for one minute.
• Layer the veggies; potatoes, carrots, turnips, rutabaga and onions into pan.
• Sprinkle with salt, pepper, sugar and orange juice and toss to distribute all the flavors.
• Cook covered over med-high heat (this steams them as browning is taking place).
• When bottom layer is just getting color, remove cover and begin to move the next layers up, cover again and keep rotating the vegetables until all have a chance to caramelize a bit.
• Remove from heat and toss with parsley and thyme and adjust salt and pepper to taste.
• Spoon vegetables gently into a buttered casserole dish.
• Cover with seasoned breadcrumbs and melted tablespoon of butter.
• Place casserole into a 350 degree oven- covered for 10 minutes; remove cover and let crumbs brown- 10 minutes.
• We like our vegetables with a little bite; not very soft.
• Pass a long fork into the casserole to test done-ness and this will determine the length of cooking time for you.

Steps:

• In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
• In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
• Cover; cook on Low setting 6 to 7 hours.
• About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.

Steps:

• Cook the potatoes and parsnips in water until tender.
• While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
• Next, cook the kale or cabbage and have warm and well chopped.
• Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
• Add the cooked leeks and milk (be careful not to break down the leeks too much).
• Finally, blend in the kale or cabbage and butter.
• The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
• Garnish with parsley.
• Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
• Drain vegetables, blend with milk and margarine as above and garnish with parsley.