Ingredients:
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the carrots, turnip, celery and leeks in the low-fat spread in aflameproof casserole dish for 3 minutes, stirring. Stir in the flour.
• Remove from the heat and gradually blend in the stock and yeastextract. Return to the heat, bring to the boil and cook for 2 minutes,stirring. Stir in the beans and parsley, and season with salt and pepper.Arrange the potatoes in a layer over the top, overlapping them slightly.
• Cover with a lid and bake in the oven for 1 hour. Remove the lid,sprinkle with the cheese and continue cooking, uncovered, for a further30 minutes. Serve straight from the pot.
- 2 carrots, sliced
- 1 turnip, diced
- 2 celery sticks, sliced
- 8 small leeks, quartered
- 25g/1oz low-fat spread
- 25g/1oz plain flour
- 450ml/3⁄4pt vegetable stock
- 1 teaspoon yeast extract
- 425g/15oz canned cooked haricot
- beans, drained
- 3 tablespoons chopped fresh
- flat-leaf parsley
- 450g/1lb potatoes, thinly sliced
- 50g/2oz blue cheese, crumbled
- salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the carrots, turnip, celery and leeks in the low-fat spread in aflameproof casserole dish for 3 minutes, stirring. Stir in the flour.
• Remove from the heat and gradually blend in the stock and yeastextract. Return to the heat, bring to the boil and cook for 2 minutes,stirring. Stir in the beans and parsley, and season with salt and pepper.Arrange the potatoes in a layer over the top, overlapping them slightly.
• Cover with a lid and bake in the oven for 1 hour. Remove the lid,sprinkle with the cheese and continue cooking, uncovered, for a further30 minutes. Serve straight from the pot.
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