Vegetarian mains
Root veg casserole
Root veg have a natural sweetness which often appeals to children, as in this simple, stovetop casserole. It's suitable for toddlers 1 year + but tasty enough for parents too! Play around with delicate spicing – a little ground cumin or coriander – if you're not feeding a picky eater.
Cook's notes
Use whatever seasonal roots you can find; for spring and summer add new season turnips, potatoes and bunched carrots; in autumn and winter try adding celeriac, parsnips and swede. Serve with rice or quinoa. Freeze what you don't use in small tubs.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 450g mixed root veg e.g. potatoes, carrots, swede, parsnips, celeriac, turnips, sweet potato, peeled and diced
- 1 veg stock cube, dissolved in 500ml boiling water
- 400g tin cooked haricot beans (or cannellini), rinsed well and drained
- 1 tbsp cornflour or potato flour (these are wheat-free flours)
- salt and pepper
Method
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Step 1
Heat the oil in a heavy based pan. Add the onion and fry very gently for 8-10 minutes, stirring constantly, to soften the onion well (keep the heat very low so the onion doesn't catch and burn).
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Step 2
Add the root veg and stir for a couple of minutes. Pour in the veg stock. Bring to the boil, reduce the heat and simmer for about 20 minutes, until the veg is soft.
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Step 3
Add the beans. Mix the flour with a tablespoon of water and add that too. Stir well to mix in. Season and simmer for another 5 minutes to warm the beans and thicken the sauce. If you like, lightly mash half the stew for a slightly different texture.
