A bowl of Awesome!

My daughter gave me the book "The Modern Vegetarian" for Christmas. This recipe from the book is outstanding. I found myself in a cooking mood this afternoon after a morning trip to Trading Blows and Wholey Cow!


This picture does not do this dish justice

 Thanks daughter...
Thai-Style Root Vegetable Casserole


Serves 4 (are you kidding me, more like 6-8)

2 sweet potatoes
1 butternut squash
2 carrots
1 onion, peeled and chopped
2 parsnips
1 small turnip
3 tablespoons olive oil
2 garlic cloves, peeled and finely chopped (of course I used more)
¼ cup fresh ginger, peeled and finely chopped
1 red chilli, finely chopped
1 can (14oz) hot unsweetened coconut milk
1 cup hot vegetable stock
3 tablespoons soy sauce
salt and pepper
a small bunch of cilantro(if desired)

Preheat the oven to 375°F.

Peel and cut the sweet potato, squash , carrots, parsnips and turnips into 1 inch cubes. Heat a dash of oil in a large frying pan over medium heat and add the sweet potato and squash. Cook until coloured, then transfer to a oven proof lidded casserole. Reheat the pan, adding a little more oil, and cook the onion and carrots. Cook until golden then add to the sweet potato.

Repeat with the parsnips and turnips and, once golden, stir in the garlic, ginger, and chili and cook for a further minute. Transfer to the casserole dish and pour in the hot coconut milk, hot vegetable stock and soy sauce. Place in the oven and cook for 35-40 minutes. Remove from the oven, adjust the seasoning and stir in the cilantro if desired. Serve in a bowl and enjoy!