1 large potato
1 sweet potato
1 medium parsnip
2 carrots
1/4 celeriac
4 cloves garlic
2 cans chopped tomatoes
1 tsp herbs of Provence
1 tsp oregano
olive oil
salt and pepper
Parmesan (optional)
  • Peel and dice the celeriac and potato
  • Peel and wedge the parsnips, sweet potato and carrots
  • Heat the olive oil in a large casserole dish and add the cans of tomatoes and garlic
  • Cook for a couple of minutes on a high heat before adding all the vegetables and the herbs
  • Cover for 20 minutes and simmer
  • Season and cook for another 5 minutes with the lid off                   
  • 3-4 tablespoons of grated hard Italian cheese is lovely to sprinkle on top just before serving
Original Source: 

Izzy Silvester