Peat Fire Casserole
Based on:
TypeMain course
Serves4 people
DateAugust 17, 2026
Casserole as peat fire: smoldering, warm, with edible flames and green hope.
A warm casserole with black beans, mashed potatoes, and carrots, served in an oval dish like the peatlands. Roasted carrot strips represent burning flames, parsley for nature, and smoked paprika dusting as smoldering spots. Comfort food with a visible nod to the Hoge Venen fire.
Ingredients
- 1.2 kg floury potatoes
- 400 g black beans (canned, rinsed)
- 3 large carrots
- 2 onions
- 2 cloves garlic
- 150 ml milk
- 50 g butter
- 2 tsp smoked paprika powder
- 1 tbsp olive oil
- 1 bunch flat-leaf parsley
- salt and pepper
Method
- Preheat the oven to 200°C and grease a large oval oven dish.
- Peel the potatoes, cut into pieces, and boil until tender, about 20 minutes.
- Peel the carrots. Cut 2 into cubes and 1 into long thin strips (for the flames).
- Finely chop the onions and garlic.
- Heat olive oil in a frying pan. Sauté onion, garlic, and carrot cubes for 5 minutes until soft.
- Add the black beans and fry for another 3 minutes. Season with salt, pepper, and 1 tsp smoked paprika.
- Drain the potatoes, mash with milk and butter. Season with salt and pepper.
- Spoon the bean mixture into the oven dish, cover with mashed potatoes.
- Arrange the carrot strips as flames on one side. Sprinkle with remaining paprika as smoldering spots.
- Bake for 20 minutes until golden brown.
- Garnish with large sprigs of parsley as green nature patches.
Serving notes
- Serve in the oval dish for the peatland effect.
- Let everyone scoop their own 'fire spot'.
- Add extra parsley for more hopeful green.