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Winter Vegetables with Rosemary Casserole

A great vegetarian dish on its own, or simply serve as a wintry pot of vegetables in the middle of the table with a roast.


For a family of 4 - you'll need:

4 large carrots, peeled and cut into 1cm-thick slices on the slant

Half a swede, peeled and cut into rough chunks the size of the carrots

A couple of turnips, peeled if necessary and cut into wedges a similar size to above

A medium-sized parsnip, peeled and cut into similar-sized chunks as above

12 or so shallots or button onions, peeled

4 cloves of garlic, peeled

A few sprigs of rosemary

Salt and freshly ground black pepper

100g butter

150ml vegetable stock


  • Pre-heat the oven to 180C/gas mark 5.

  • Heat the butter in an oven-proof casserole dish on the stove, add all of the vegetables, garlic and rosemary, season and cook on a medium heat with the lid on for 2-3 minutes, stirring every so often.

  • Transfer to the oven and cook for 30 minutes.

  • Add the stock and cook for another 15 minutes with the lid off, stirring every so often.

  • The vegetables should all be tender by now, if not give them another 15 minutes or so. SIMPLE! (and delicious)