Description:

A delicious vegi casserole

Source:

The Redwall Cookbook

Serves/Makes:4

Ingredients

• unsalted butter, for the casserole dish
• 4 large potatoes, scrubbed sliced sliced
• 4 medium carrots, peeled and sliced
• 1 turnip or 1/2 rutabaga, peeled and diced
• 4 leeks, cleaned and sliced
• 1 cup (225 ml) vegetable stock
• salt and pepper, to taste
• 3/4 cup (175 ml) breadcrumbs, preferably whole wheat
• 2 cups (475 ml) or 4 oz (112 grm). grated sharp cheddar cheese

Preparation

• Preheat the oven to 350 degrees (175 C.).
• Grease a large casserole dish wiith butter.
• Arrange the vegetables in alternate layers in the dish, beginning and ending with potatoes.
• Pour the stock over the vegetables and season with salt and pepper.
• Cover with a lid or with foil and bake for 1 1/2 hours.
• In a bowl, mix together the breadcrumbs and cheese and sprinkle them on top of the casserole.
• Return the dish to the oven and bake, uncovered, until the topping is crisp and starting to brown, about 10 to 15 minutes.

Comments

It's extremely good. I'm a pro chef and I love serving this to my family and friends. This just happens to be one of my most popular recipes. By the way I say THANK YOU BRIAN JACQUES for allowing me to create your Redwall masterpiece.