I have posted a quite a few cake and treat recipes recently (see Hana’s guest post on Malteser Cupcakes) and after all these wonderful cakes and treats its time to balance it out a bit with a Healthy Vegetable Casserole. This is a really good recipe as its just good quality healthy ingredients. What I love about one-pot dishes like a vegetable casserole or stew is that they are so simple to make. There is very little preparation with this dish and once its is simmering save for a little stirring you can leave the kitchen and do other things (like writing a blog).
It works well as a stand alone dish served with some crusty baguette to mop us the sauce which Hana enjoyed, I had mine with a nice steak as a meaty treat. If you were cooking it for non-vegetarians or if you really wanted something meaty then I think it would work well with either chicken or pork diced up and added to it
Easy Vegetable and Bean Casserole
Serves 2 – 3 people
Prep time 5 mins
Cooking time 25 mins
- 1tbsp extra virgin olive oil
- 2 medium leeks
- 500g new potatoes
- 1 stick of celery
- 1 medium onion
- 2-3 carrots (depending on size)
- 1tbsp plain flour
- 700ml low salt vegetable stock
- 300g cannellini beans
- pinch of cumin
- pinch of thyme
- pinch of sage
- pinch of rosemary
- black pepper to taste.
- baguette or crusty bread to serve
Prep. Start by roughly chopping the vegetables. You don’t need to be too neat with this as its nice to have chunky vegetables in a casserole. Wash them and set aside. Get your herbs and spices ready and have the flour measured out and to hand. Drain the cannellini beans and rinse, ready to go. If your adding pork or chicken I would use about 200g of either and dice it into 1inch cubes.
Heat the olive oil in a large heavy bottom pan or a casserole dish which you can use on the hob. When its hot add the vegetables and cook for five minutes or until the potatoes and carrots are softened a little. (If using meat add this first and brown before adding the vegetables).
Add the flour, stirring to coat all the vegetables. Cook for a further 1 minute. Boil 700ml of water and mix it with the stock cube.
Stir in the stock, cannellini beans, stock and the herbs and spices. Bring to the boil then simmer for 20 minutes until the vegetables are tender.
Serve with the baguette.
This was a really nice dinner. If I had any fresh flat leaf parsley and a little garlic I would serve the casserole with a persillade garnish.
There have been two additions to out cook book shelf over the last week. Both came home with Hana. Last Thursday Hana came back with the awesome Humming Bird bakery Cookbook, Cake Days. This is shear indulgence! Full of the most wonderful recipes and pictures which will have you drooling. I am sure we will be baking some of the recipes from this in the very near future. The second cookbook which came home with Hana today is called Everyday Greek. With one look at the recipes and pictures in it I was taken back to Athens and Santorini and the fantastic two weeks we had there. I am really looking forward to cooking and baking recipes from these books over the next couple of weeks and sharing them with you.