Easiest Way to Prepare Delicious Spring Vegetable Casserole

Spring Vegetable Casserole. The Original Ceramic Non-Stick - Healthy, Affordable & Easy to Clean Cookware. Heat the oil in a large pan and add the leek, carrots, turnips and garlic. To make the dumplings, rub the flour and butter together so it looks like breadcrumbs.

Top with crispy panko bread crumbs and crumbled bacon. Photo credit: Julie Gransee from Lovely Little Kitchen. This taco casserole recipe tastes like a taco salad and is a breeze to assemble. You can have Spring Vegetable Casserole using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Spring Vegetable Casserole

1. You need 1 tbsp of rapeseed oil (cold-pressed recommended).
2. Prepare 2 of onions, sliced in half-moons.
3. You need 2 of banana shallots, sliced.
4. You need 4 cloves of garlic, sliced.
5. You need 1/2 tsp of ground cumin.
6. It's 1 tsp of smoked paprika.
7. Prepare 1/2 tsp of black mustard seeds.
8. Prepare 1 of large red chilli, sliced.
9. Prepare 125 g of chestnut mushrooms, sliced.
10. It's 3 of carrots, cut lengthways then into half-moon slices.
11. Prepare 250 g of new potatoes, small ones or cut in half.
12. You need 2 sticks of celery, sliced small.
13. You need 250 g of French beans, trimmed.
14. Prepare 1 of parsnip, cut into batons.
15. Prepare 1 of large red pepper, deseeded and in small slices.
16. Prepare 250 ml of vegetable stock (I used “Marigold” powder).
17. You need 250 ml of dry white wine.
18. It's A few of twigs fresh thyme.
19. It's of Salt.
20. It's of Ground black pepper.

I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas. After an unprecedented couple of weeks weather wise, we're being met with more traditional spring-like weather, lots of rain and more seasonally appropriate temperatures. This colourful casserole recipe is the perfect warm-up. It incorporates a whole host of seasonal vegetables into one meal so is nutritionally rich too and sure to boost.

Spring Vegetable Casserole step by step

1. In a casserole on a medium-high heat, fry the onions and shallots in the oil, stirring only to avoid sticking, for 8-10 minutes to soften..
2. Add the garlic, cumin, smoked paprika, mustard seeds, chilli and mushrooms. Stir gently but thoroughly and cook for another 2 minutes..
3. Add the carrots, potatoes, celery, beans, parsnip and pepper. Stir well and cook for a further 3 minutes, stirring frequently..
4. Stir in the stock and wine and add the thyme twigs. Again, stir gently but thoroughly and bring to a boil. Reduce to simmer, cover and continue for a further 20 minutes, stirring occasionally..
5. Remove the thyme stalks, stir well, re-cover and continue simmering for a further 20 minutes or until the vegetables are nicely cooked..
6. Season and serve onto warmed plates or dishes. Accompaniments should not be needed but maybe a chunk of artisan bread to soak up the juices!.

A creamy and fresh spring dish - perfect as a main or side dish on your Easter table. Author: Mia Irene Kristensen, Jacob Damgaard & Andreas Laursen. To us, a casserole is always in season, particularly when the weather is hitting that just-right sunny temperature and the fields are bursting with colorful spring vegetables. These vegetable casseroles include hearty potato bakes, gratins, and holiday-ready dishes. Any one (or more) of these vegetable casseroles would make a great addition to your Sunday dinner menu.