Thai-Style Root Vegetable Casserole

here’s nothing like coming home to a warm house and a hearty meal on a cold winter’s

night, and the earthly root vegetables with aromatic. Thai flavours in this recipe provides a comforting meal. For a creamier casserole, try substituting a tin of unsweetened coconut milk for 400ml of stock; just remember to heat it with the stock, as add cold liquid to the casserole will lower its temperature and increase cooking time by ten minuets.


1 sweet potato

1 small swede

2 parsnips

2 turnips

3 tablespoons grapeseed or olive oil

1 onion, peeled and chopped

2 garlic cloves, peeled and finely chopped

2 cm fresh ginger, peeled and finely chopped

1 red chilli chopped

4 sticks lemongrass, finely chopped (optional)

600ml hot vegetable stock

3 tbsp soy sauce

Salt and pepper

A small bunch of coriander, finely chopped


Preheat the oven to 190°C/375°F/Gas mark 5.

Peel and cut the sweet potato, swede, carrots, parsnips into 3cm cubes. Heat a dash of oil in a large frying pan over a high heat and add the sweet potato. Cook until coloured, then transfer to a flameproof lidded casserole. Reheat the pan, adding a little more oil, and cook the onion, swede and carrots. Cook until golden, then add the sweet potato.

Repeat with the parsnips and turnips and, once golden stir in the garlic, ginger, chilli and lemongrass and cook for a further minute. Transfer to the casserole dish and pour in the hot vegetable stock and soy sauce. Place in the oven and cook for 30-40 minutes.

Remove from the oven, adjust the seasoning and stir in the coriander. Serve in deed bowls with creamy mash or soft polenta.

Maria Elia.