Ingredients with Measurements:
- 2 large potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 2 carrots, peeled and thinly sliced
- 1 can of mixed beans, drained and rinsed
- 1 can of chopped tomatoes
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 cup of vegetable stock
Special equipment needed:
- Large oven-safe pot or casserole dish with lid
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in the pot or casserole dish over medium heat.
3. Add the sliced onions and cook until they are soft and translucent.
4. Add the sliced potatoes and carrots to the pot and stir to combine.
5. Pour the can of chopped tomatoes and tomato paste over the vegetables.
6. Add the mixed beans, dried thyme, dried rosemary, smoked paprika, salt, and pepper to the pot.
7. Pour the vegetable stock over the vegetables and stir to combine.
8. Cover the pot with a lid and place it in the preheated oven.
9. Bake for 45 minutes to 1 hour, or until the vegetables are tender and the sauce has thickened.
10. Remove the pot from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes to 1 hour
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 6g
Carbohydrates per serving: 42g
Protein per serving: 9g
Fiber per serving: 9g
Substitutions for ingredients:
- You can use any type of beans you like instead of mixed beans.
- You can use fresh herbs instead of dried herbs.
Variations:
- You can add other vegetables such as bell peppers, zucchini, or mushrooms.
- You can add some grated cheese on top before baking for a cheesy version.
Tips and tricks:
- Make sure to slice the vegetables thinly so they cook evenly.
- You can add some water or more vegetable stock if the sauce is too thick.
- You can serve this dish with some crusty bread or rice.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or in the oven until heated through.
Presentation ideas:
- Serve the panackelty in individual bowls or on a large platter.
Garnishes:
- You can sprinkle some chopped fresh parsley or cilantro on top before serving.
Pairings:
- This dish pairs well with a crisp green salad or some roasted vegetables.
Suggested side dishes:
- Crusty bread or rice
Troubleshooting advice:
- If the vegetables are not cooked through after 45 minutes, you can bake them for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all the vegetables before preparing the dish.
Food history:
- Panackelty is a traditional dish from the North East of England, usually made with meat and potatoes.
Flavor profiles:
- This dish has a savory and slightly sweet flavor from the vegetables and the tomato sauce.
Serving suggestions:
- Serve the panackelty as a main dish for lunch or dinner.
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