Root Vegetable and Oatmeal Goulash2014-09-09
- Servings : 4
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
The recipeRoot Vegetable and Oatmeal Goulash was a common recipe during the wartime food rationing period in Britain, which started in 1940. It’s a healthy dish, perfect for the cooler British weather ahead. You can substitute the vegetables as you wish, but it probably works best with root veggies. As we don’t tend to use ingredients such as dripping or meat extract these days, I’ve used modern equivalents, not quite in keeping with the food rationing idea, but the recipe is still in the spirit of the thing. This could also be served as a soup by adding more stock. Serve with bread e.g. Irish soda bread.
- 500g mixed root vegetables (potato, parsnip & carrot) cut into 1½ cm cubes
- 2 tbsp vegetable oil (or dripping)
- 40g coarse oatmeal
- 1 tsp Marmite (or meat extract)
- 550ml vegetable stock
- 1 tsp mixed herbs (thyme, oregano, parsley)
- salt and pepper to taste
Peel the root vegetables and cut them into 1½ cm cubes.
Heat the oil in a large saucepan over a medium heat and add the root vegetables. Fry for 1-2 minutes, stirring occasionally.
Add the oatmeal and stir until the oil is absorbed.
Add a sufficient quantity of the vegetable stock to cover the mixture and bring to the boil.
Turn down the heat to simmer and add the mixed herbs and Marmite.
Simmer for about 45 minutes until the mixture thickens but add more stock if required.
Season with salt and pepper to taste and serve hot.