vegetable casserole

[Guest guest]

I have made this several times and my 13 yo son eats huge portions of this. We

love the cookbook because we are Redwall fanatics (Brian Jacques is the author)

Michelle

 

Vegetable Casserole A La Foremole

From Redwall Cookbook

 

4 large potatoes, scrubbed and sliced

4 medium carrots, peeled and sliced

1 turnip or ½ a rutabaga, peeled and diced

4 leeks, cleaned and sliced

1 cup vegetable stock

salt and pepper, to taste

¾ cup breadcrumbs, preferably whole wheat

2 cups grated sharp cheddar cheese

 

Preheat oven to 350. Grease a lar4ge casserole with butter.

Arrange the vegetables in alternating layers in the dish, beginning and ending

with potatoes.

Pour the stock over the vegetables and season with salt and pepper.

Cover with a lid or foil and bake for 1 ½ hours.

In a bowl, mix together the breadcrumbs and cheese and sprinkle on top of the

casserole.

Return the dish to the oven and bake, uncovered, until the topping is crisp and

starting to brown, 10 to 15 minutes more.