Mélange of spring vegetables


Ingredients 20
Servings 6
Time

Ingredients

  • 45
    ml
    good-quality olive oil
  • 4
    ripe tomatoes, skinned and chopped
  • 5
    cloves garlic, crushed
  • 3
    medium onions, quartered
  • 5
    ml
    fresh tarragon
  • 5
    ml
    mustard powder
  • 5
    ml
    salt
  • milled black pepper to taste
  • 125
    ml
    dry white wine
  • 125
    ml
    water
  • 425
    g
    lima beans
  • 425
    g
    butter beans
  • 6
    yellow patty pan squash
  • 6
    baby carrots
  • 6
    ripe tomatoes, skinned and quartered
  • sugar
  • 12
    white mushrooms, sliced
  • 4
    baby marrows, sliced
  • 100
    g
    slender green beans
  • grated Parmesan or mature Cheddar cheese for sprinkling (optional)
 

Method

 
Heat oil in a large flameproof casserole dish on top of stove. When just hot, add chopped tomatoes and fry lightly. Add garlic, onions, tarragon, mustard powder and seasoning. Stir in wine and water and cook gently for about 5 minutes. Add beans, cover casserole lightly and bake in oven preheated to 180 ºC for about 30 minutes, then add patty pans, carrots and quartered tomatoes (with a sprinkling of sugar). Season if necessary. Cover and bake for 15 to 20 minutes. Finally add mushrooms, baby marrows and green beans. Cook for a further 10 to 15 minutes, sprinkle with cheese and serve on heated plates.
 

Read more on: pulses  |  bake
 

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