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Carrot and vegetable casserole
- Prep time:
- 25 mins
- Cook time:
- 40 mins
- Serves:
- 4
Carrot, asparagus, radish, fennel and turnips are braised in fresh carrot juice in Tristan Welch’s healthy vegetable casserole
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Ingredients
- 20 baby Carrots
- 12 Spring onions
- 12 Asparagus, tips
- 12 Radishes, washed
- 4 baby Fennel, trimmed and cut in half
- 12 babty Turnips, peeled
- 3-4 tbsp Rapeseed oil
- 1 litre fresh carrot juice
To serve
- 300ml creme fraiche
- handful chopped tarragon
- handful chopped Coriander
- handful chopped Basil
Method
1. Preheat the oven to 180C/gas 4.2. Toss all the vegetables together in a bowl and drizzle over the oil to cover. Season with salt and pepper, to taste.
3. Divide the vegetables among four ovenproof bowls with lids.
4. Bring the carrot juice to the boil in a pan, and then strain through a fine metal sieve into the four bowls, dividing the juice equally among the bowls.
5. Cover the bowls with their lids and bake for 20-30 minutes, or until the vegetables are tender.
6. Serve hot straight from the bowls with a dollop of crème fraîche and the chopped herbs sprinkled over.
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