Stuffed Root Vegetables

Name: Stuffed Root Vegetables
Prep time: 30 min
Total time: 30 min
Ingredients: 50 g/2 oz/½ cup Gruyère cheese, grated; 75 g/3 oz/¾ cup flaked/slivered almonds, toasted seasoning to taste; 1 teaspoon each turmeric, mustard seed and fenugreek; 100 g/4 oz/1 cup walnuts, half chopped, half ground a few breadcrumbs; 50 g/2 oz/½ cup Parmesan cheese, grated; 2 red chillies, broken up; 3 garlic cloves, chopped; 2-cm/1-inch piece root ginger, finely sliced; 1 tablespoon tomato purée/paste; 450 g/1 lb tomatoes, peeled and chopped; 450 g/1 lb spinach leaves, washed; 100 g/4 oz/1 cup mature/sharp Cheddar cheese, grated seasoning to taste; sea salt; 1 teaspoon dried oregano; 2 tablespoons olive oil; 3 onions; 2 tablespoons corn oil; 2 red peppers

Preparation info

Difficulty
Easy
Ready in
30 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

These make an excellent snack or accompaniment to a main meal. Choose medium-sized potatoes, parsnips, turnips or sweet potatoes, cutting larger vegetables into several pieces, no smaller than 8 cm/3 inches thick. The preparation for all vegetables is the same: cut a lengthways indentation about

Ingredients

Dinner
Snack
Side dish
Vegan
Winter
Spicy

Ingredients

Method