Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Casserole Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Wednesday 14 January 2015

Vegetable Casserole Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Casserole Recipes Biography

Source:- Google.com.pk

If there's anything I like on a cold winter night, it's a rib-sticking, bubbling dish of stewed white beans and vegetables covered in breadcrumbs. I like to use a combination of carrot, butternut squash and celery root, but you can use any root vegetable, such as yellow beets (red beets would turn the whole dish purple), turnips or rutabagas.
Lightly caramelizing the vegetables in olive oil adds some depth of flavor to the dish. An Italian-inspired combination of garlic, fennel seed, chile flakes and rosemary is the best seasoning for white beans.
Using a little bit of the bread- crumbs that form the crust of the casserole to thicken the white-bean mixture is a trick that is used in a traditional meat-and-bean cassoulet.
I have given the cook the option of making this dish vegetarian, but you can certainly take it in the opposite direction: A little bit of sausage and bacon is always welcome with white beans.

Root Vegetable and White Bean Casserole Serves four.

Ingredients

1 tablespoon extra virgin olive oil
1 cup carrots, peeled and cut in medium dice
1 cup celery root, peeled and cut into medium dice
1 cup butternut squash, peeled and cut into medium dice
3 cloves garlic, thinly sliced
5 cups cooked white beans
1 cup finely chopped canned tomatoes
2 cups chicken stock or vegetable stock
1 large sprig rosemary
1 teaspoon toasted ground fennel seed

Pinch chile flakes
2 teaspoons red wine vinegar
1 cup coarse toasted breadcrumbs
Salt and freshly ground pepper

Directions

In a Dutch oven, heat the olive oil over medium heat. Add the carrots, celery root and butternut squash and toss to coat. Add a pinch of salt and cook the vegetables for 10 minutes, until tender and lightly colored. Add the garlic and cook 1 minute, stirring constantly.
Add the white beans, chopped tomatoes, chicken stock, rosemary, fennel seed, chile flakes and salt and pepper. Simmer until the white bean mixture thickens, about 30 minutes.
Add the red wine vinegar and 3 tablespoons bread crumbs and cook 1 minute.
Preheat oven to 350. Transfer the white-bean mixture to a casserole dish and sprinkle with the remaining breadcrumbs. Cook until golden and bubbling, about 25 minutes. Serve family-style.

Lightly caramelizing the vegetables in olive oil adds some depth of flavor to the dish. An Italian-inspired combination of garlic, fennel seed, chile flakes and rosemary is the best seasoning for white beans.

Using a little bit of the bread- crumbs that form the crust of the casserole to thicken the white-bean mixture is a trick that is used in a traditional meat-and-bean cassoulet.
I have given the cook the option of making this dish vegetarian, but you can certainly take it in the opposite direction: A little bit of sausage and bacon is always welcome with white beans.

Vegetable Casserole Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics