For
the Casserole:
olive
oil, for frying
3 medium parsnips, chopped
6oz/175g baby onions
2 large red peppers, seeded and chopped
1 aubergine, chopped
1 courgette, sliced
6oz/175g button mushrooms
3 leeks, sliced
24 fresh chestnuts, cooked and peeled
For
the Sauce:
1
pint passata
8oz/225g fresh plum tomatoes, chopped
½pt/10floz red wine
dash of vinegar
2 bay leaves
2 cloves garlic, crushed
salt and freshly ground black pepper
1oz/25g fresh marjoram chopped
For
the Topping:
2
medium potatoes, par-boiled and sliced
1. Heat the oil in a saucepan, add the parsnips and fry until
soft.
2. Add all the remaining vegetables, except the leeks and chestnuts
and continue cooking on a medium heat for 5 minutes.
3. Combine the sauce ingredients, then add to the vegetables.
4. Transfer to a casserole dish and cook in a preheated oven for
45 minutes at 200°C/400°F/Gas Mark 6, then add the leeks and
chestnuts and cook for a further 15 minutes.
5. Remove the casserole from the oven, cover with potato slices
and brown under a hot grill.
Serve with pickled red cabbage.
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