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Name: Celeriac Casserole in Cabbage Leaves
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 50 g Green beans; blanched and; 750 g Potatoes; peeled and diced; 1 sm Lemon ; juice of; Lemon wedges; to serve; 3 ts Garam masala; 750 g Celeriac; peeled, cut into; 1 ts Harissa or other chilli; 2 ts Paprika; 2 Garlic crushed; 1 tb Tamari; (Japanese soy sauce); 1 ts Ground coriander; to 2; 1 Savoy cabbage; 250 g Chestnut; (or button); 1 sm Red onion; finely chopped; 1 Red pepper; deseeded and; Good handful of fresh

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INGREDIENTS

50 g Green beans; blanched and
750 g Potatoes; peeled and diced
1 sm Lemon ; juice of
Lemon wedges; to serve
3 ts Garam masala
750 g Celeriac; peeled, cut into
1 ts Harissa or other chilli
2 ts Paprika
2 Garlic ; crushed
1 tb Tamari; (Japanese soy sauce)
1 ts Ground coriander; to 2
1 Savoy cabbage
250 g Chestnut; (or button)
1 sm Red onion; finely chopped
1 Red pepper; deseeded and
Good handful of fresh

Servings

INSTRUCTIONS

1 Separate six outer leaves from the cabbage and blanch in boiling water for 1 minute. Drain and refresh in cold water. Set aside. 2 Halve or quarter the remaining cabbage, depending on size, cut out the core and cut a piece weighing about 100g. Shred the leaves with a long, sharp knife. 3 Heat half of the stock in a large pan, add the onion and garlic and fry until translucent. Add the garam masala, coriander and paprika and fry for 1-2 minutes, adding 2-3 tablespoons water to loosen the spices. 4 Add the potatoes and stir over the heat for 2-3 minutes. Add the celeriac and seasoning and keep stirring over a low heat, adding 2-3 tablespoons water from time to time to prevent sticking. 5 Heat the remaining stock in a pan and saute the mushrooms for 2-3 minutes, adding the tamari and a little water. Add the sauteed mushrooms and shredded cabbage to the casserole and continue to stir over the heat, adding a little water from time to time - you will need to add about 250ml water in total. After 25-30 minutes, the potatoes and celeriac should be tender but not falling apart. 6 To serve, add the lemon juice, then the beans, red pepper and harissa. Spoon generously into the blanched outer leaves of the cabbage. Garnish with plenty of chopped parsley and pour over any remaining liquid from the pan. Serve hot with the lemon wedges. Adapted from BBC Vegetarian. Posted to fatfree digest by "andy&shell" on Apr 23, 1999,

NOTES

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Celeriac Casserole in Cabbage Leaves

50 g Green beans; blanched and
750 g Potatoes; peeled and diced
1 sm Lemon ; juice of
 Lemon wedges; to serve
3 ts Garam masala
750 g Celeriac; peeled, cut into
1 ts Harissa or other chilli
2 ts Paprika
2 Garlic crushed
1 tb Tamari; (Japanese soy sauce)
1 ts Ground coriander; to 2
1 Savoy cabbage
250 g Chestnut; (or button)
1 sm Red onion; finely chopped
1 Red pepper; deseeded and
 Good handful of fresh

1 Separate six outer leaves from the cabbage and blanch in boiling  water for 1 minute. Drain and refresh in cold water. Set aside.    2 Halve or quarter the remaining cabbage, depending on size, cut out  the core and cut a piece weighing about 100g. Shred the leaves with a  long, sharp knife.    3 Heat half of the stock in a large pan, add the onion and garlic and  fry until translucent. Add the garam masala, coriander and paprika  and fry for 1-2 minutes, adding 2-3 tablespoons water to loosen the  spices.    4 Add the potatoes and stir over the heat for 2-3 minutes. Add the  celeriac and seasoning and keep stirring over a low heat, adding 2-3  tablespoons water from time to time to prevent sticking.    5 Heat the remaining stock in a pan and saute the mushrooms for 2-3  minutes, adding the tamari and a little water. Add the sauteed  mushrooms and shredded cabbage to the casserole and continue to stir  over the heat, adding a little water from time to time - you will  need to add about 250ml water in total. After 25-30 minutes, the  potatoes and celeriac should be tender but not falling apart.    6 To serve, add the lemon juice, then the beans, red pepper and  harissa.    Spoon generously into the blanched outer leaves of the cabbage.  Garnish with plenty of chopped parsley and pour over any remaining  liquid from the pan. Serve hot with the lemon wedges.    Adapted from BBC Vegetarian.    Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on  Apr 23, 1999,

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Nutrition

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Serving Size: 1 Serving (304g)
Recipe Makes: 6 servings

Calories: 8
Calories from Fat: 3 (38%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 2.8mg		0 %
Potassium 56.2mg		1 %
Total Carbohydrate 1.7g		0 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 0.8g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8

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