Monday, 9 June 2014
Roast root vegetables, lentil casserole and cumin cabbage
Roast root vegetables
Parboil prepped carrots, turnip and potatoes. Put into oven proof dish, pour over vegetable stock with a teaspoon of grainy mustard. Bake for 45+ minutes.
Sautee onions in olive oil, add chopped mushrooms and courgette. Add crushed garlic and mixed herbs. Add some lentils and some stock - simmer. Then add some red wine, simmer. Then add passata and lots of black pepper - simmer.
When other stuff is about 20 minutes off simmer shredded cabbage and a teaspoon of cumin in a centimetre of water and a tablespoon of olive oil.