Vegetables
146
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
15ml (1tbsp) oil
15g (1/2 oz) butter
1 garlic clove, crushed
4 shallots, chopped
150g (5oz) mushrooms, sliced
15ml (1tbsp) Dijon mustard
300g (10oz) Quorn®
150 ml (1/4 pt) hot chicken or vegetable stock
150 ml (1/4 pt) dry white wine
225g (8oz) baby new potatoes, halved
225g (8oz) baby carrots
100g (4oz) asparagus tips
100g (4oz) shelled, fresh or frozen broad beans
45ml (3tbsp) double cream
30ml (2tbsp) mixed fresh parsley and tarragon, chopped
crusty bread, to serve
Place oil, butter, garlic, shallots and mushrooms into casserole. Place on base of oven and
cook on HIGH MICROWAVE for 3 mins. Stir in Dijon mustard and add Quorn®. Then stir
in stock and wine. Add potatoes and carrots. Cover casserole, place on base of oven and
cook on CONVECTION 160°C + WARM MICROWAVE for 45 mins stirring halfway. Stir in
asparagus, broad beans and cream and cook on CONVECTION 160°C + WARM
MICROWAVE for a further 10-15mins. Stir in herbs and serve with crusty bread.
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Cooking method
Ingredients
Quorn® Casserole
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