Root vegetable casserole with parsley balls

Ingredients

  1. 300 g parsnips, cut lengthwise, in 4
  2. 4 tablespoons olive oil
  3. Sea salt and freshly ground pepper , to taste
  4. For the casserole:
  5. 8 shallots, halved
  6. 3 cloves of garlic, thinly sliced
  7. 4 medium sweet potatoes, cut into 2 cm cubes
  8. 350 g swedes, cut into 2 cm cubes
  9. 200 g chestnut mushrooms, cleaned and halved
  10. 350 ml vegetable stock
  11. 200 ml cider
  12. 1 bay leaf
  13. 1 ½ tsp cornmeal
  14. For the ravioli:
  15. 125 g self-raising flour< /li>
  16. 3 tbsp chopped fresh parsley
  17. 60 g margarine non-dairy
  18. 3 tbsp nutritional yeast (optional)

Preparation

  • Place the parsnips on a baking tray, brush evenly with 2 tablespoons of olive oil and season to taste. Place in the oven and bake, turning occasionally, until golden and soft in the centre, about 25-30 minutes.
  • Meanwhile, heat 2 Tbsp oil in a large oven heat saucepan over medium-high heat. Once hot, add shallots and garlic. Fry for 2 minutes, stirring frequently.
  • Add the beets and sweet potatoes to the pan and sauté for about five minutes, stirring occasionally. Add the mushrooms and fry for a few more minutes.
  • Pour the vegetable stock, 175ml cider and the bay leaf into the pan. Mix well, cover and simmer for 10 minutes, stirring occasionally.
  • While the casserole is simmering, combine the ingredients for the patties in a bowl and stir until combined have connected . Add about a tablespoon of water to the mixture to form a paste. Form into small balls and set aside.
  • Mix the remaining cider with the cornstarch, add to the pan and cook until the liquid thickens. Place the meatballs on top of the stew, cover, reduce the heat slightly and simmer until the meatballs are puffed and the vegetables are tender, about 15 minutes.
  • Season with a generous amount of freshly ground Add pepper and serve with the roasted parsnips.
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