Vegetarian cholent (vegetable casserole)
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Michael Van Straten's vegetarian version of this hearty Jewish casserole is served with a minted orange and olive salad
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Ingredients
- 2 tbsp Olive oil
- 1 Onion, finely chopped
- 2 cloves Garlic, finely chopped
- 225g Barley
- 175g tinned butter beans, drained weight
- 2 tbsp chopped flat leaf Parsley
- 2 tbsp plain flour, seasoned with black pepper
- 350g Potatoes, unpeeled finely sliced
- 850ml vegetable stock
For the orange salad
Method
1. Preheat the oven to 180C/gas 4.2. Heat the oil in a large flameproof casserole dish and gently soften the onion and garlic on a medium heat for about 5 minutes. Add the barley, beans and parsley.
3. Sprinkle the seasoned flour over the vegetables, while still on the heat. Layer the potatoes on top of the vegetables and pour over the stock. Cover with a lid or aluminium foil, and cook for 50 minutes.
4. For the salad, arrange the oranges on a serving plate and scatter over the olives. Whisk together the lemon juice, olive oil, garlic, mint, cumin and paprika. Pour this dressing over the salad, adding an extra pinch of paprika to garnish. Divide the cholent between 6 dinner plates and accompany with the orange salad.
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