100 g
500 g
2
1
2
2
100 g
100 g
30 ml
15 ml
850 ml
50 g |
cooked whole lentils
potatoes, sliced
medium sized carrots, sliced
large parsnip, thinly sliced
large onions, sliced
medium sized leeks, sliced
sweet corn
mushrooms, sliced
chopped parsley
chopped mint
hot white or vegetable stock
cheddar cheese, grated
grated rind 1 orange
salt and ground black pepper |
Method :
-
Heat the oven to 170oC
(325oF), Gas 3.
-
Grease a 2 liter casserole and
arrange well the prepared vegetables in layers, seasoning each layer
with salt, pepper and herbs, finishing with a layer of overlapping
slices of potato and parsnip.
-
Mix the orange rind into the hot
stock, pour over the vegetables and cover the casserole with foil,
then with the lid.
-
Stand on a baking tray and bake for
21/2 hours,
or until all the vegetables are tender.
-
Remove the lid and foil, sprinkle
the cheese over the top and cook under a hot grill until it bubbles
and browns.
-
Serve hot.
Serves 4
Per Serving :
5 g fat, 10 g fiber.
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