On Line Cookbook

Vegetable Casserole A` La Foremole

Recipe Information
A delicious vegi casserole

The Redwall Cookbook


  • 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
  • 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.
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.