In this easy peasy veggie dish, parsnip, pumpkin, mixed beans, tomatoes and herbs are simmered together until tender, then baked in the oven with breadcrumbs and cheese until crisp on top. Serve with warm ciabbata to dip.
- 500g parsnips
- 500g pumpkin
- 2 large onions
- 3 garlic cloves
- 2 x 400g tins chopped tomatoes
- 2 x 400g tins mixed beans, drained
- 225ml red wine
- 225ml vegetable stock
- 1 tbsp. sugar
- 1 tbsp. mixed dried herbs
- Small handful freshly chopped parsley
- Salt and pepper
- 100g breadcrumbs
- 50g cheddar cheese (or vegetarian alternative)
- 1 tbsp. each oil and butter
Peel and dice parsnips and pumpkin. Finely dice the onions and mince the garlic cloves.
Heat oil and butter in a large casserole dish and fry until golden and tender. Add garlic and fry for 1-2 minutes, then add the parsnip and pumpkin and fry for 3-4 minutes until golden. Add the tomatoes, beans, wine, stock, sugar, herbs and salt and pepper. Simmer for 1-1 and a half hours until everything is tender, then transfer to an oven proof dish.
Stir through the parsley, sprinkle with breadcrumbs and cheese and bake in a medium oven until the breadcrumbs are golden and the cheese melted.