Butter bean and cabbage casserole with baked root veg, and roasted vine tomatoes

End of the veg box week, but absolutely delicious. The root veg bake has featured before - but this time had no cheese in so totally gluten free and vegan tonight.

So... Start the root veg bake first, then stick the tomatoes is the oven, then - after 10-15 mins ... cup of tea/ glass of wine ... whatever you fancy start the green veg casserole.

Root veg bake

Juice of 1/2 a lemon
1 or 2 parsnips, topped and tailed
1 large onion, peeled and cut into chunks
1/2 swede, peeled and chopped
6 carrots, top and tailed
garlic paste
Mustard
Olive oil
Seasoning

Casserole

2 leeks
mushrooms
garlic
olive oil
tin of butter beans
white wine
veggie stock cube
shredded cabbage

tomatoes

tomatoes
olive oil
sale

1.  Turn oven on to 180+
2. Grate most of the veg - I use my KitchenAid which obviously makes this much easier - but grate using food processer add ins, or a hand grater will save you time... honestly it will.  Particularly if you make too much, freeze it and have it the following day.
3.  Mix in other ingredients - bake at 180 for about an hour.
4.  At this point splash olive oil onto tomatoes, sprinkle on salt and bung in the oven with the root veg.

Have a cuppa, chat, watch Corrie or whatever... for a bit over half an hour, then...

4.  Sautee chopped, rinsed leeks in olive oil.
5.  After about 5 minutes add chopped mushrooms, garlic, white wine and about a pint of stock.
6.  Simmer briefly and add butter beans, simmer again for about 5 minutes.
7.  Shred cabbage, stick it on top of the leeks and steam until done.  (I put a lid on it and turned off the heat).

Yum.