Vegetable Casserole Grönsaksgratin Recipes
VEGETARIAN CASSEROLE
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
- Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
- Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
- Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.
Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium
20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE
These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegetable casserole in 30 minutes or less!
Nutrition Facts :
MIXED VEGETABLE CASSEROLE (GRONSAKSGRATIN)
Make and share this Mixed Vegetable Casserole (Gronsaksgratin) recipe from Food.com.
Provided by JanetB-KY
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat one inch water to boiling; add carrots, beans, cauliflower and onion.
- Heat to boiling; reduce heat, cover and simmer until tender, about 12 to 15 minutes.
- Drain vegetables, reserving liquid; place vegetables in a 2 quart baking dish.
- Heat butter over low heat until melted; blend in flour, salt and pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Stir one cup of the reserved vegetable water and the whipping cream into the butter/flour mixture; heat to boiling stirring constantly; boil and stir one minute; remove from heat.
- Pour sauce over vegetables; sprinkle with cheese; broil until top is light brown and bubbly about 3 to 4 minutes.
Nutrition Facts : Calories 171.3, Fat 12.6, SaturatedFat 7.8, Cholesterol 41, Sodium 524.3, Carbohydrate 12.2, Fiber 3.6, Sugar 3.6, Protein 4.4
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