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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 6 |
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No, you don't eat this for dessert, it's a fantastic vegetarian main course or side dish. Ingredients:
1 medium rutabaga (swede) |
3 large carrots |
2 parsnips |
1 medium potato |
2 -3 pints of chopped and skinned plum tomatoes |
2 tablespoons red lentils |
2 tablespoons virgin olive oil |
3 cloves garlic |
oregano |
mixed herbs |
4 ounces plain flour |
1 ounce hard vegetable fat |
Directions:
1. Prepare the vegetables- peel and chop into 1 inch chunks.
2. Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan.
3. Simmer gently for 5 minutes then add the chopped vegetables.
4. Simmer for 15 minutes.
5. Place in a large casserole dish, with the lentils, in oven on a medium heat (350 degrees F) for one hour.
6. Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat.
7. Mix to a stiff paste with some water and shape into balls.
8. Place on top of the casserole for 20 minutes or until browned.
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