|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
225gms
|
5.6kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Carrots
|
225gms
|
5.6kg
|
|
Turnip
|
115gms
|
2.8kg
|
|
Tomatoes
|
115gms
|
2.8kg
|
|
Capsicum
|
55gms
|
1.35kg
|
|
Celery
|
55gms
|
1.35kg
|
|
Beans
|
115gms
|
2.8kg
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Butter
|
10gms
|
225gms
|
|
Pepper
|
a pinch
|
15gms
|
Wash and prepare vegetables. Cut potatoes into roundels,
slice onions, dice carrots and turnip. Chop capsicum and celery, cut tomatoes
into quarters, cut beans. Arrange in layers in a casserole dish with a thick
layer of potatoes on top. Mix seasoning in vegetables stock; pour over the
prepared vegetables. Cover with greaseproof paper and cook till vegetables are
cooked (about 1 ½ hours in a moderate hot oven). Remove paper. Brush potatoes
with melted butter and brown.
