Stuffed Root Vegetables

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

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
Winter
Vegan
Spicy

Ingredients

Method