Carrot and vegetable casserole

Carrot, asparagus, radish, fennel and turnips are braised in fresh carrot juice in Tristan Welchs healthy vegetable casserole
By Tristan Welch
Carrot and vegetable casserole
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 20 baby carrots
  • 12 spring onions
  • 12 asparagus, tips
  • 12 radishes, washed
  • 4 baby fennel, trimmed and cut in half
  • 12 babty turnips, peeled
  • 3-4 tbsp rapeseed oil
  • 1 litres fresh carrot juice

To serve

  • 300 ml creme fraiche
  • handfuls chopped tarragon
  • handfuls chopped coriander
  • handfuls chopped basil


1. Preheat the oven to 180C/gas 4.

2. Toss all the vegetables together in a bowl and drizzle over the oil to cover. Season with salt and pepper, to taste.

3. Divide the vegetables among four ovenproof bowls with lids.

4. Bring the carrot juice to the boil in a pan, and then strain through a fine metal sieve into the four bowls, dividing the juice equally among the bowls.

5. Cover the bowls with their lids and bake for 20-30 minutes, or until the vegetables are tender.

6. Serve hot straight from the bowls with a dollop of crème fraîche and the chopped herbs sprinkled over.

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