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Casserole and a broth

Celeriac Casserole in Cabbage Leaves

 A hearty, satisfying casserole to warm you on a winter's day.

Serves 6

1 savoy cabbage
1 small red onion, finely chopped
2 garlic cloves, crushed
3 tsp garam masala
1?2 tsp ground coriander
2 tsp paprika
750g potatoes, peeled and diced
750g celeriac, peeled, cut into 1cm thick slices, then diced
250g chestnut (or button) mushrooms, quartered
1 tbsp tamari (Japanese soy sauce)
juice of 1 small lemon
50g green beans, blanched and diced, or spinach, shredded
1?2 red pepper, deseeded and
very finely diced

1 tsp harissa or other chilli sauce
 good handful of fresh flatleaf parsley, chopped, to garnish
 lemon wedges, to serve

1 Separate six outer leaves from the cabbage and blanch in boiling water
for 1 minute. Drain and refresh in cold water. Set aside.

2 Halve or quarter the remaining cabbage, depending on size, cut out the
core and cut a piece weighing about 100g. Shred the leaves with a long,
sharp knife.

3 Heat half of the stock in a large pan, add the onion and garlic and fry
until translucent. Add the garam masala, coriander and paprika and fry for
1-2 minutes, adding 2-3 tablespoons water to loosen the spices.
4 Add the potatoes and stir over the heat for 2-3 minutes. Add the celeriac
and seasoning and keep stirring over a low heat, adding 2-3 tablespoons
water from time to time to prevent sticking.

5 Heat the remaining stock in a pan and sauté the mushrooms for 2-3
minutes, adding the tamari and a little water. Add the sautéed mushrooms
and shredded cabbage to the casserole and continue to stir over the heat,
adding a little
water from time to time - you will need to add about 250ml water in total.
After 25-30 minutes, the potatoes and celeriac should be tender but not
falling apart.

6 To serve, add the lemon juice, then the beans, red pepper and harissa.

Spoon generously into the blanched outer leaves of the cabbage. Garnish
with plenty of chopped parsley and pour over any remaining liquid from the
Serve hot with the lemon wedges.

Adapted from BBC Vegetarian.

Green garlic is the plant before the cloves have developed. You could use a
garlic clove and 15g chopped chives instead.

Preparation: 15 minutes
Cooking: 1 hours 45 minutes
Serves 4

115g dried cannellini beans
1 large carrot, chopped
1 small leek, chopped
1 small onion, chopped
2 large sprigs fresh flatleaf parsley, stalks separated
55g green garlic, cut into 5cm pieces
60g cooked chestnuts, roughly chopped
2 tbsp white wine vinegar

1 Put the beans into a pan, cover with water and bring to the boil. Boil
rapidly for 10 minutes, cover and simmer for 11?2 hours until tender.

2 Meanwhile, put the carrot, leek, onion and parsley stalks into a large
pan. Cover with 700ml water, bring to the boil and simmer for 30 minutes.

Strain, returning the liquid to the pan. Discard the vegetables. Stir in
the garlic and simmer for 5 minutes.

3 Drain the beans, reserving 150ml of the liquid. Add the beans and the
liquid to the broth. Stir in the chestnuts, parsley leaves and vinegar.

Season and serve.

Taken from BBC Vegetarian magazine
I hope the chestnuts are okay in this recipe, they are low in fat aren't
they?  Hope so.

Love Shell.