Mixed vegetable and ginger casserole

Mixed vegetable and ginger casserole, serves 4


  • 800ml vegetable stock (I use bouillon powder)
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 4 cloves garlic, crushed
  • 1600g mixed vegetables, cut into large chunks (I like to use butternut squash, onions, carrots, parsnips, celeriac, leeks and turnips)
  • 4cm fresh root ginger, grated
  • Salt and pepper
  • Fresh coriander to garnish


  1. Place the stock, paprika, thyme and garlic into a large casserole, season and stir well.
  2. Add the vegetables and ginger, and bake, covered, in a preheated oven at 200c for 1 1/4 hours.
  3. Serve with your choice of protein and grain – stir fried tofu chunks, baked fish fillets or garlicky chicken breast all work very well, and I love this on top of quinoa or wholegrain brown rice.



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