Low calorie casserole recipe
information
Calories per serving 100.
ingredients
225 g (8 oz) carrots, sliced
350 g (12 oz) turnips, diced
4 celery sticks, sliced
1 red onion, chopped
2 garlic cloves, crushed
150 g (5 1/2 oz) fine green beans, halved
350 g (12 oz) cauliflower, broken into florets
1 teaspoon paprika
1 teaspoon ground coriander
300 ml (10 fl oz) vegetable stock
400 g can of chopped tomatoes with herbs
salt and freshly ground black pepper
350 g (12 oz) turnips, diced
4 celery sticks, sliced
1 red onion, chopped
2 garlic cloves, crushed
150 g (5 1/2 oz) fine green beans, halved
350 g (12 oz) cauliflower, broken into florets
1 teaspoon paprika
1 teaspoon ground coriander
300 ml (10 fl oz) vegetable stock
400 g can of chopped tomatoes with herbs
salt and freshly ground black pepper
method
1. Place the carrots, turnips, celery, red onion, garlic, green beans and cauliflower in a large saucepan.
2. Sprinkle over the paprika and coriander, and stir the vegetables to coat them evenly in the spices. Add the stock and stir in the chopped tomatoes. Season to taste.
3. Bring the pan to the boil. Reduce the heat, cover and simmer for 30 minutes until the vegetables are tender.
4. Remove the cover, turn up the heat and allow the mixture to bubble vigorously for 5 minutes to reduce some of the liquid. Serve on four warmed plates.
2. Sprinkle over the paprika and coriander, and stir the vegetables to coat them evenly in the spices. Add the stock and stir in the chopped tomatoes. Season to taste.
3. Bring the pan to the boil. Reduce the heat, cover and simmer for 30 minutes until the vegetables are tender.
4. Remove the cover, turn up the heat and allow the mixture to bubble vigorously for 5 minutes to reduce some of the liquid. Serve on four warmed plates.
serving amount
serves 4
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