The winter casserole, healthy and comforting

After the holidays, it feels good to lighten up after heavy meals, and a tasty recipe in a casserole warms the body in the cold of winter. Laura -author of the food blog Because- he knows it very well, and has the perfect recipe to achieve that goal. Healthy and easy to prepare, this winter recipe will warm your stomach while delighting your heart!

All seasons have their charm, and winter is certainly no exception. The stunning colors nature gives us in this season in the form of vegetables deserve to be enjoyed in the most authentic way possible. My casserole is in full swing, infusing my kitchen with the aromas and colors of winter in a healthy, simple, and natural way. At home I make this winter casserole at least once a week and that way we enjoy a warm, delicious dish without any fuss.

Ingredients:

1⁄2 cauliflower

4 carrots

250 gr pumpkin

1 parsnip

1 onion

2 spring garlics

1 glass of white wine

Extra virgin olive oil

1 tablespoon butter

Salt

1 teaspoon mustard seeds

Water

Preparation:

We clean, peel and chop the vegetables and set them aside.

Cover the bottom of the casserole with a thin layer of olive oil and heat over medium-low heat.

Add the onion cut into wedges or julienne and the tablespoon of butter, sauté until the onion browns. At that point, add the mustard seeds crushed in the mortar and the wine, and sauté until the liquid is absorbed.

Add the vegetables and a tablespoon of salt and sauté a little, so that the vegetables release some liquid with the salt.

Cover with water and let simmer. The water will evaporate as the vegetables become tender. If necessary, add a little more water until the vegetables reach the desired doneness. Adjust the salt to taste.

Note: When chopping the vegetables, it is helpful to consider the hardness of each one. For example, carrot and parsnip take longer to cook than cauliflower, so to equalize cooking time as much as possible, make smaller pieces of parsnip and carrot than of cauliflower.