Vegetable Casserole Recipe

From Dorothy McNett's Recipe Book.

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Vegetable Casserole

From Dorothy McNett's recipes at Easy and delicious, and is especially nice baked in a cast iron pan but any casserole, baking dish or pan will work!

1 1/2 cups chickpea flour, or unbleached all purpose flour
1/4 teaspoon fine sea salt
1/2 teaspoon tumeric
1/2 teaspoon dill
1/4 teaspoon cayenne
1/2 teaspoon baking powder
2 cups water or vegetable broth
1 tablespoon extra virgin olive oil
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh cilantro
1 cup chopped Swiss chard
1 cup chopped onion or shallot
oil or butter for the baking pan

Preheat oven to 375 degrees. In batter bowl whisk together the flour, salt, tumeric, dill, cayenne and baking powder. Blend in the water or broth, oil, parsley, cilantro, chard and onions. Lightly oil a baking pan about 2 quart capacity, or a heavy bottomed skillet or cast iron pan. Spread in the mixture and bake for 20 - 30 minutes. Allow to stand about 5 - 10 minutes before serving, and if desired drizzle on a bit more olive oil.

Recipe created 2017-06-10.

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