This dish is inspired by a Dutch dish called: ‘Jachtschotel’. Literally translated ‘Jacht’ = [hunting], ‘Schotel’ = [Casserole]. Traditionally this dish was made with all the leftover food items of that week and served on Sunday. Some time later this dish was mostly made with game meat, which probably explains the name. However, now it is time for a new shift. Therefore I would like to present you… *drum roll*: The BEET version!
By replacing the meat with raw red beets, you still get this complex stew you are looking for. Moreover, this is a great vegetarian, even vegan I believe, comfort food dish for the weekends! It does require some love and work, but it is completely worth it.
Vegetarian Beet Casserole
- Oven dish
- 2 Cooking Pot
- Frying Pan
- Potato Masher
- Cutting Board
- 2 Onions
- 2 cloves Garlic
- 2 Carrots
- 600 gram Red Beets 4 ½ cups
- 4 tbsp Olive Oil
- 4 tbsp Flour
- 3 Bay Leaves
- 3 Cloves
- 800 ml Water 3 ⅓ cups
- 2 Stock Cube
- 1 kg Potatoes crumbly: 2.2 pounds
- 50 gram Butter plant-based: 3 tbsp + 2 tsp
- 200 ml Oat Cream 1 cup
- Pinch of Nutmeg
- 400 gram Mushrooms 2 cups
- 4 Spring Onions
- 2 tbsp Olive Oil
- 100 gram Breadcrumbs or Panko: 1 cup
- 6 tbsp Olive Oil
- 1 Spring Onion
- Remove the outer layer of the garlic and onions. Cut the garlic in thin slices and the onion in cubes. Peel the carrots and beets and cut both in even pieces.
- Pour the olive oil into the cooking pot and add all chopped vegetables. When the onions are glossy you can add the flour. Cook this until the flour is sticking together. This will probably take 1 or 2 minutes.
- Then add the bay leaves, cloves, stock cubes and water. Use a wooden spoon to scrape all the baked bits off the bottom of the pan. Bring everything to a boil and let it cook until the beets are cooked through. The cooking time really depends of the size of the beets. Do you want to make this dish in a quicker way? Then you can cut the beets in small cubes.
- Peel the potatoes and cut in even parts.
- Add the potatoes to another cooking pot. Pour in cold water until all potatoes are covered. Bring everything to a boil and cook the potatoes until cooked through.
- Drain the potatoes. Mash the potatoes until all potatoes are crumbled completely. Then add the butter, nutmeg and milk. Mix everything and season with salt and pepper.
- Clean the mushrooms and cut in slices. You can also cut the spring onions in slices.
- Cook the mushrooms and spring onions in the frying pan with olive oil.
- Preheat the oven on 180 degrees Celsius (or 356 degrees Fahrenheit) and grill setting.
- Mix the breadcrumbs with the olive oil.
- Add the beet stew to an oven dish. Then add a layer of mushrooms and spring onions. Top the dish with potato mash. To make the top extra crispy we finish this casserole with the breadcrumbs.
- Grill the dish until the breadcrumbs are golden brown.
- Serve the dish with spicy mustard!