Spiralized Mixed vegetable casserole

Friday’s my ‘clear the fridge’ cooking day. I try to use up whatever’s there before we do the weekly shopping again, the pickings are usually slim. Last Friday I made this vegetable casserole based on a mixed veg casserole recipe I found in The Detox Diet Cook Book, naturally it was adapted to the vegetables left in my fridge. It’s a light and cleansing meal, the kind of thing we all need every now and then. There is a range of vitamins packed into this veggie dish but it’s the variety of textures and flavours that’ll get you back for another bowl full. Carrots and green beans, the potato melting in your mouth and then the sweet tomato with parsley and paprika. Beautiful. 
I’ve got a new gadget this week, the spiralizer. I actually ordered it for my husband’ birthday that’s coming up next month but I’m using it already. I know that sounds bad, it being a birthday present for my husband an’all. Actually that is pretty bad isn’t it? Well, he gets to eat the produce of his new gadget. After all, what’s his is mine and what’s mine is my own. Oh dear my conscience is bothering me now, I’ll have to get him another present. Anyway, the spiralizer made the dish a bit more special and gave it a prettier look. There are 3 blades on the Spiralizer, one for spagetti, one for ribbons and the other for spiral strands. If anyone’s interested in getting one I got it here
 Ingredients
  • Frozen Okra
  • Frozen peas
  • Frozen Green Beans
  • 1 Carrot Spiralized
  • 1 courgette Spiralized
  • 5 baby potatoes Spiralized
  • 4 tbsp olive oil
  • 1tsp paprika
  • 5 tbsp fresh parsley
  • Paella mix 35 g (optional) or just use beef stock cube
  • 1/2 can of chopped tomatoes
  • 1/2 cup of water
  • Salt to taste ( No need to season if using the paella mix)

Method

  1. Preheat oven at 190 C
  2. Using the shredder from the spiralizer make some carrot and courgette noodles..
  3. Use the slicer to obtain thinly sliced potatoes.
  4. Put all the frozen vegetables and the rest of the ingredients into an ovenproof dish. 
  5. Mix the rest of the ingredients and spices  together. 
  6. Cook in the oven for 50-70 minutes.
  7. Serve hot.

 

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