Ingredients
500g diced pumpkin
1 head cauliflower cut into florets
200g green beans, cut into 2cm batons
200g button mushrooms, quartered
4 baby capsicums sliced
1 bunch spring onions, bulbs removed and quatered
4 carrots, peeled and cut into 3cm pieces
½ cup cream
1 cup white wine
1 tbsp rice flour
3 tsp paprika (Hungarian or smoked)
3 tbsp tomato paste
2 cups vege stock
3 bay leaves
2 large sprigs fresh oregano
Method
In a large, heavy bottomed cassoulet pan heat a little olive oil. Saute the spring onions, baby capsicums and mushrooms until a little coloured (about 3-5 mins). Coat the diced pumpkin and cauliflower florets with the rice flour and paprika. Mix together the tomato paste with the vege stock. Once the spring onions etc are slightly coloured add the coated pumpkin/cauliflower mix and then deglaze the pan with the white wine. Let cook for 2-3 mins. Add the vege stock mix, bay leaves and oregano. Cook for 10 minutes until vegetables are nearly cooked through then add the green beans for the last five minutes of cooking. In the last two minutes add the cream and stir through. Serve immediately with rice, pasta or potato mash.
