English Vegetable Casserole Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Onion | 1 , chopped | |
| Plain flour | 2 Tablespoon | |
| Canned tomatoes | 2 Cup (16 tbs) | |
| Tomato puree | 1 Cup (16 tbs) | |
| Thyme | 1 Tablespoon, chopped | |
| Black pepper | 1/4 Teaspoon | |
| 1 leek, sliced, white part only | ||
| Onions spring | 4 , chopped | |
| Carrots | 4 , cut into thin strips | |
| Button mushrooms | 1 Cup (16 tbs), sliced | |
| Celery stalks | 3 | |
Directions
1. Heat oil in a large frying pan over a moderate heat and cook onion for 3 minutes. Sprinkle flour over onion and cook, stirring constantly for 2 minutes.
2. Add tomatoes, puree, thyme and pepper, cook for a further 5 minutes.
3. Add leeks, spring onions, carrots, mushrooms and celery, transfer casserole to an ovenproof dish, cover and cook in a moderate oven for 35 minutes. Garnish with fresh thyme sprigs if desired.
2. Add tomatoes, puree, thyme and pepper, cook for a further 5 minutes.
3. Add leeks, spring onions, carrots, mushrooms and celery, transfer casserole to an ovenproof dish, cover and cook in a moderate oven for 35 minutes. Garnish with fresh thyme sprigs if desired.
Chef
