|
Ingredients
|
For 4
|
For 100
|
|
Carrots
|
115gms
|
2.8kg
|
|
Peas
|
115gms
|
2.8kg
|
|
Beans
|
115gms
|
2.8kg
|
|
Potatoes
|
225gms
|
5.6kg
|
|
Turnip
|
55gms
|
1.8kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
10gms
|
100gms
|
|
Refined flour
|
30gms
|
340gms
|
|
Fat
|
30gms
|
340gms
|
Prepare vegetables. Heat fat, add vegetables and cook with
lid on, for about 15 minutes. Remove add warm vegetables stock and transfer to
casserole dish. Cook in oven at 160oC (3320oF) or gas
mark 3 with lid on till vegetables are tender. Blend flour in a little stock.
Add to casserole with seasoning. Return to oven and cook 10 minutes longer.
N. B. For
an egg and vegetables casserole, one boiled egg per person can be included.
Hard-boil eggs. Shell and cut and into half and add to casserole 10 minutes
before removing.