Cold weather comfort eating doesn’t have to be all about heavy, calorie-laden meat dishes. Harissa mushroom casserole with sweet potato rounds packs a flavourful punch, leaving you full and satisfied – with just enough room for dessert! Recipe compliments of South African Mushroom Farmers’ Association.

Ingredients

• 5tsp olive oil
• 2 large onions, chopped
• 1 large red or yellow pepper, chopped
• 2½ turnips, peeled and cut into 2,5cm chunks
• 2 carrots, peeled and cut into 2,5cm chunks
• 900g mixed fresh mushrooms, such as Button and Portobello, chopped
• 2½tsp chopped rosemary leaves
• 1tbsp harissa paste, or to taste
• ½ cup fruity red wine
• 500ml hot vegetable stock
• 400g kidney beans, drained and rinsed
• 4 medium sweet potatoes, washed and sliced into thin rounds
• 1tsp smoked paprika
• 4 whole garlic cloves, left unpeeled

Method

1. Heat 2 tbsp oil in a pan. Add onions, pepper, turnips, and carrots and cook for 5-10 minutes until the onions are golden. Transfer to a bowl. Add a drizzle of oil to the pan and cook mushrooms in batches until browned; transfer to the bowl.
2. Add rosemary, harissa, wine and stock to the pan. Simmer for 5 minutes. Return veg and mushrooms to the pan, add beans and stir. Simmer for about 20 minutes, until liquid has reduced.
3. Meanwhile, heat oven to 200˚C. Toss sweet potato rounds with salt, smoked paprika, garlic and remaining olive oil. Bake, turning occasionally, until golden, 15-20 minutes depending on thickness.
4. Serve the casserole with the crispy sweet potatoes on top.