Sweet Potato & Pepper Casserole
This is a great winter warmer casserole, and is very low in fat (approximately 221kcal per serving/2.4g Fat)
Ingredients
4 Large Sweet Potatoes, peeled and cut into small dice
2 x 400g Can of Chopped Tomatoes
2 Bay Leaves
4 Baby Leeks, washed and finely chopped
2 Large Red Peppers, seeded and diced
1 Vegetable Stock Cube (dissolved in 1/2 pint boiling water)
1 tablespoon Plain Flour
1 tablespoon finely chopped fresh herbs
1/2 teaspoon Cayenne Pepper (or to taste)
1/2 teaspoon Fennel Seeds
50g Low-fat Cheese (or full-fat)
Serves 4
Preparation time of 10 minutes
Place the potatoes in a saucepan. Add the tomatoes and bay leaves and bring to the boil. Reduce the heat and simmer gently for 10 minutes until just cooked.
In a separate non-stick pan dry-fry the leeks and peppers for 2-3 minutes. Add 2 tablespoons of stock and sprinkle the flour over, mixing it in with a wooden spoon. Cook out the flour for 1 minute, then gradually add the remaining stock, along with the herbs and spices and then the potato and tomato mixture.
Pour into a large shallow dish and cover with the cheese. Brown under a medium hot grill.
(Taken from 'Low Fat Cook Book 2 - Rosemary Conley')
Photo by Jo Wells
