Winter vegetable casserole


  • 2 onions, each cut into 6 wedges
  • 3 carrots, cut into chunks
  • 3 stalks celery, cut into chunks
  • 400 g orange sweet potato or swede, cut into chunks
  • 1 litre hot vegetable stock, preferably homemade
  • 2 cloves garlic, finely chopped
  • 3 leeks, white part only, about 300 g in total, thickly sliced
  • ⅔ cup (140 g) pearl barley
  • 2 teaspoons dried sage
  • salt and pepper ¼ cup (7 g)


  1. Preheat the oven to 180°C.
  2. Put the onions, carrots, celery and sweet potato or swede in a large flameproof casserole dish.
  3. Pour in the stock and bring to the boil.
  4. Add the garlic, leeks, pearl barley, sage and seasoning.
  5. Stir to mix the vegetables together.
  6. Cover and transfer to the oven to cook for about 1 hour or until the vegetables are just soft, and the barley is tender.
  7. Sprinkle with the parsley and serve.
  8. Thick slices of farmhouse bread are an excellent accompaniment.

Serves 4
Preparation: 15 minutes
Cooking: 1 hour

Source: Amazing Vegetables
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