Thursday, 29 January 2015

Chicory, celery and kholrabi pasta bake

Interesting selection of veg in the veg box this week - but they don't lend themselves immediately to hearty winter warmers.  I could've made several delicious salads ... but, what with snow and everything ... just didn't fancy that.  So, a bit of a think, a few staples and condiments from the cupboard - and dah-dah

It would have been lasagne, but I had no gluten free lasagna, so I used what I had which was gf fusilli - mixed it with the veg sauce - topped with tomatoes and grated cheese.

Olive oil
Onion, diced
Celery, about a cupful, diced
Kholrabi,  (half) peeled and diced
Mushrooms, diced
Chicory (endive), chopped
soya milk

Pasta shapes (GF fusilli today... but you knwo, whatever... )

Tomatoes, sliced

Cheddar, grated

1.  Gently sautee diced onion and celery in olive oil.
2.  When a bit soft add kholrabi and mushrooms, keep softening for a bit, add garlic and oregano.
3.  Cook pasta in boiling water.
4.  When veg are softenning a bit, add some stock (and/or white wine) and a teaspoon of mustard, simmer for a bit.
5.  Add chopped chicory, simmer.  I let the sauce down with a little soya milk because it was looking a bit dry, and I thought it would add a little "creaminess" - it worked.
6.  When the pasta is nearly done, drain it and mix it with the veg mix and put into an oven dish.
7.  Top the pasta mix with sliced tomatoes, and a drizzle of olive oil.  Bung in the oven at 180 C.
8.  Grate cheese and sprinkle on top of bake after 10 minutes.  Bake for a further 20 minutes until bubbling and lovely.

Serve, scoff.

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