Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
VEGETABLE CHARLOTTE

INGREDIENTS to serve 6 people :-

750 g (1 lb) root vegetables [carrot, Swede, turnip, parsnip, celeriac]

110 g (4 oz) onion

1 tablespoon vegetable oil

50 g (2 oz) breadcrumbs, or cheese, seeds & breadcrumbs mixture

METHOD :-

Wash and peel, then grate the root vegetables and the onion.

Place the grated vegetables in a saucepan with the vegetable oil.

Cover with a lid and cook (or sweat) on a low heat for about 8 - 10 minutes until soft.

Stir occasionally to prevent burning.

Place evenly in an ovenproof dish.

Sprinkle with the breadcrumbs or cheese & seeds mixture.

Grill until golden brown and crispy; or

bake in the oven at Gas Mark 6 / 400F / 200C (180C for fan oven) for 10 - 15 minutes.