Cold weather comfort eating doesn’t have to be all about heavy, kilojoule-laden meat dishes. Harissa Mushroom Casserole with Sweet Potato Rounds http://bit.ly/2LKulzE packs a mighty flavour punch, while leaving you full and satisfied – and with just enough room for dessert! #onepotwonder #casserole #vegetarian #freshmushrooms #eatmoremushrooms #clevercooking
Harissa Mushroom Casserole with Sweet Potato Rounds
5tsp olive oil
2 large onions, chopped
1 large red or yellow pepper, chopped
2½ turnips, peeled and cut into 2,5cm chunks
2 carrots, peeled and cut into 2,5cm chunks
900g mixed fresh mushrooms, such as Button and Portobello, chopped
2½tsp chopped rosemary leaves
1tbsp harissa paste, or to taste
½ cup fruity red wine
500ml hot vegetable stock
400g kidney beans, drained and rinsed
4 medium sweet potatoes, washed and sliced into thin rounds
1tsp smoked paprika
4 whole garlic cloves, left unpeeled
1 Heat 2tbsp oil in a pan, add onions, pepper, turnips and carrots and cook for 5-10 minutes until onions are golden. Transfer to a bowl. Add a drizzle of oil to the pan and cook mushrooms in batches until browned; transfer to the bowl.
2 Add rosemary, harissa, wine and stock to the pan. Simmer for 5 minutes. Return veg and mushrooms to the pan, add beans and stir. Simmer for about 20 minutes, until liquid has reduced.
3 Meanwhile, heat oven to 200˚C. Toss sweet potato rounds with salt, smoked paprika, garlic and remaining olive oil. Bake, turning occasionally, until golden, 15-20 minutes depending on thickness.
4 Serve the casserole with the crispy sweet potatoes on top.