Vegetable Casserole

LCD – All Recipes, Main

Difficulty: Easy Servings: 6 Source:

Ingredients

4 large potatoes peeled and cut into chunks

2 carrots cut into large chunks

1 parsnip peeled and cut into chunks

1/2 swede cut finely

1 cup chopped celery

1 cup green peas

1 cup green beans

728 grams (26 ounces) canned tomatoes drained

2 cups unsweetened orange juice plus

1 tablespoon orange zest

3 cups Vegetable Stock (page 97)

2 tablespoons LSA

Freshly ground black pepper

Sea salt to taste

Description

(GF, DF, V)

Directions

Preheat the oven to 175°C (350°F).

Place all ingredients in earthenware casserole dish, cover and cook in the oven for 2 hours.

This dish is ready when the vegetables are tender and the liquid has reduced to a sauce.