Pic of Root veg casserole

Root veg casserole

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Vegetarian mains

Root veg casserole

Main Serves 2 50 min
Root veg have a natural sweetness which often appeals to children, as in this simple, stovetop casserole. It's suitable for toddlers 1 year plus but tasty enough for parents too! Play around with delicate spicing – a little ground cumin or coriander – if you're not feeding a picky eater.

Cook's notes

Use whatever seasonal roots you can find; for spring and summer add new season turnips, potatoes and bunched carrots; in autumn and winter try adding celeriac, parsnips and swede. Serve with rice or quinoa. Freeze what you don't use in small tubs.


  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 450g mixed root veg e.g. potatoes, carrots, swede, parsnips, celeriac, turnips, sweet potato, peeled and diced
  • 1 veg stock cube, dissolved in 500ml boiling water
  • 400g tin cooked haricot beans (or cannellini), rinsed well and drained
  • 1 tbsp cornflour or potato flour (these are wheat-free flours)
  • salt and pepper


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Heat the oil in a heavy based pan. Add the onion and fry very gently for 8-10 minutes, stirring constantly, to soften the onion well (keep the heat very low so the onion doesn't catch and burn).
  • Step 2

    Add the root veg and stir for a couple of minutes. Pour in the veg stock. Bring to the boil, reduce the heat and simmer for about 20 minutes, until the veg is soft.
  • Step 3

    Add the beans. Mix the flour with a tablespoon of water and add that too. Stir well to mix in. Season and simmer for another 5 minutes to warm the beans and thicken the sauce. If you like, lightly mash half the stew for a slightly different texture.

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