There is just something so comforting about stews and hot-pots. This dish is perfect for a cold winters night and will warm you up nicely. I like to pair this dish with my garlicky kale and shredded sprouts warm salad but any greens would work well as a side with this.
It does look like a lot of steps in the instructions to make this recipe but it is easy to put together and even meat-eaters have had seconds and say how delicious and filling it is!
You could try different vegetables in this recipe too such a turnip or celeriac or add in a sliced leek along with the celery.
Carrots can help digestion and are rich in beta-carotene which the body uses to make vitamin A. Carrots contain silicon which helps promote healthy skin. And, it is true what we were told when we were younger, carrots do help your eyesight due to their plant pigments (carotenoids).
-1 Tbsp. avocado oil (or an oil with a high smoke point)
-8 small shallots, ends trimmed & peeled (if you can only find large shallots, use 4 and slice in half)
-2 sticks of celery, trimmed, cleaned & diced
-4 carrots, trimmed & cleaned (peeled if not organic), cut into bite-size chunks
-4 parsnips, trimmed & cleaned (peeled if not organic), cut into bite-size chunks
-2 cloves of garlic, crushed
-1 cup chestnut mushrooms, cleaned & halved if large
-1/4 cup red wine (optional but adds a depth of flavour)
-3 Tbsp. tomato puree
-2 Tbsp. gluten-free plain flour
-500ml – 700ml vegetable stock
-2 bay leaves
-sprig of fresh rosemary or thyme
-salt & pepper to taste.
-2 medium potatoes, peeled and cut into 1/4″ thickness
How To Make
Place a medium-sized casserole dish (the dish needs to be suitable for the oven too) over a medium heat and warm the oil.
Once the oil is hot but not smoking, add the shallots and cook for about 5 minutes until starting to brown, stirring occasionally.
Next, add the celery and stir that through the shallots for 3-4 minutes until it starts becoming translucent.
Add the remaining vegetables and garlic to the pot and give everything a big stir, you may need to reduce the heat slightly to prevent any vegetable catching on the bottom.
If you’re using the red wine, add this to the casserole pot and allow to reduce by half, stirring occasionally. This usually takes about 8-10 mins depending on the heat of the casserole pan. If you’re not using wine, skip to the next step.
Next, add the tomato paste to the pot and mix in well and cook for 5-7 minutes, stirring often.
Now add the gluten-free flour to the party and stir continuously to coat all the veggies in flour, if it looks lumpy, don’t panic! Keep stirring for 2-3 minutes.
Now, add the stock, I start off with 500ml of stock and top up later if I think it needs it, stir well to get rid of any remaining flour lumps. The ‘gravy’ will thicken with the flour and that’s exactly what you want a thick gravy but you don’t want the veg to dry out.
Toss in the herbs and some salt and pepper to taste. Bring everything to a simmer, cover the pot and allow to simmer for 20 minutes. Check occasionally in case you need to top up with stock.
Pre-heat the oven to 200C/400F
Whilst the casserole is having a party and simmering nicely, now is the time to get the potato topping ready.
Bring a large pan of salted water to a boil and carefully drop the sliced potatoes into the pan.
Allow to boil for 3 minutes, they should just be starting to soften but not too soft. Drain the potatoes and allow to cool.
Once the casserole has simmered for 20 minutes (and will be smelling delicious!) remove the herbs if you can find them, if not, pot-luck for someone at dinner! Place the potatoes gently on top of the casserole. I use tongs and start at the edge of the casserole dish and work my way around placing the potatoes on top, slightly overlapping one another.
Place the casserole in the preheated oven and cook for 20-25 minutes, until the potatoes are fork tender. To brown the potatoes, place the casserole under a hot grill for 5-10 minutes, keeping a close eye on it.
Serve with a choice of sides or a simple side salad.