Vegetable Casserole


1 Large Carrot

1 Onion

330ml Water

41g Tomato Pureé

33g Plain Flour

100g Broad Beans

100g Peas

100g Button Mushrooms

1 Cube Vegetable Stock

100g White Turnip

1 Leek


1. Gently fry onion, turnip and carrots in oil before adding mushrooms and leek

2. Add flour and cook for 2 minutes

3. Mix in the tomato pureé, water and stock cube

4. Bring to boil and cook for 15 minutes

5. Add rest of vegetables and bring back to boil

6. Place in dish and bake in oven at a medium heat until bubbling