Casserole of Winter Veg

As the chill in the air tells us that winter is coming - we've dipped into the larder of our friends at Love Food Hate Waste to bring you this delicious winter warming recipe - A Casserole of Winter Vegetables.  This warming and versatile recipe which you can adapt as you like to use up whatever vegetables you have at the time, especially those that might be past their best.  A great tip to save waste and add even more flavour is to add in any left over roasties from a sunday lunch.


  • 2 tbsp. oil
  • 1 large onion - finely chopped
  • 4 sticks of celery - finely chopped
  • ½ swede or turnips - diced
  • 3 parsnips – diced
  • 3 carrots – diced
  • 110 g mushrooms
  • 425 ml of vegetable stock
  • 2 tsp. peanut butter
  • 1 tin chopped tomatoes
  • 1 tin red kidney beans
  • Herbs


  • Heat the oil in a large pan and add the onion and celery and cook for 5 minutes.
  • Add the diced vegetables and mushrooms and cook for a further 5 minutes.
  • Make the stock, adding the peanut butter to it before adding it to the vegetables.
  • Add the tomatoes, kidney beans and herbs.
  • Transfer to a casserole dish and cook for 1 ½ hours at 200 C (190 C for fan ovens), gas mark 6

So remember to store your winter veg in a cool dark place but if they do look a little past their best, dont throw them out, simply give them a peel and use them for a recipe like this.  This will save you money as well as reduce what ends up in the bin! For more hints and tips to get the most out of your food this winter visit


James Thompson James Thompson

Waste Prevention Officer, Waste Management, Shropshire Council

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