Vegetable Casserole

Vegetable Casserole

Vegetable Casserole

Whole and hearty vegetable casserole to warm up any BBQ

Vegetables are at their best within their natural season.

This dish can also be a stand -alone meal for vegetarians, perhaps with a cheese topping.


2 Onions, coarsely chopped
3 Carrots, cut into chunks
3 Celery sticks, cut into chunks
200g (14 oz) Swede, cut into chunks
200g (14 oz) King Edward or Maris Piper potatoes, cut into chunks
200g (14 oz) Parsnips, cut into chunks
200g (14 oz) Turnip, cut into chunks
2 leeks, about 300 g (10½ oz) in total, thickly sliced
100g, Kale leaves, trimmed and chopped
2 garlic cloves, crushed
150 g (5½ oz) pearl barley
2 tsp dried sage
1.25 litres vegetable stock
Salt and pepper


Preheat your oven to 180ºC (350ºF, gas mark 4).
Put the onions, carrots, celery, swede, potato, parsnip and turnip into a large flameproof casserole.
Pour in the stock and bring to the boil.
Add the garlic, leeks, kale, pearl barley, sage and seasoning.
Stir to mix the vegetables together. Cover and transfer to the oven to cook for about 1 hour or until the vegetables are just soft, and the barley is tender.
Use cornflower mixed with water, if you prefer to have a thicker stock. Mix cold and add at the end of cooking.
Thick slices of farmhouse bread are an excellent accompaniment.
Cook for 60 minutes on a hob.  Bring everything to the boil and then simmer on a low heat.
Cook for 2 hours in a slow cooker.  Cook on high for 15 minutes, then turn to low for the remainder of cooking.

For a printed version of this recipe, please click the link below:

PDF-150x150    Winter Vegetable Casserole