Vegetable Bake

Ingredients

A selection of prepared root vegetables to your own taste e.g. carrots, swedes and parsnips all cut into medium sized cubes.
2 sticks of celery chopped into small pieces
1 large handful of green beans cut into 2cm lengths
1 red onion roughly chopped
2 courgettes cut into medium cubes
1 red pepper cut into medium cubes
1 handful of broccoli florets, blanched in boiling water for a few minutes
1 handful of cauliflower florets, blanched in boiling water for a few minutes
(other vegetables to suit – e.g. baby sweet corn, mange tout, leeks)
250g bread crumbs
100g grated cheddar cheese
1 small bunch of fresh parsley - chopped
1 packet of pine nuts
1 x 500ml tub of half fat crème fraiche
1 large oven proof dish
Oil and butter
Black pepper
Paprika pepper

Method

Use a large shallow pan for cooking

Combine 2 tablespoons oil and 10g butter in pan and heat gently
Stir fry your root vegetables until just beginning to colour and then set them aside
Put the onions, courgettes and peppers in the pan and stir fry for 1 minute before adding the remaining the vegetables and cook for 1 minute
Return the root vegetables to the pan and stir over a high heat to just caramelize slightly
Remove the pan from the heat and stir in the crème fraiche, sufficient to coat the vegetables, then season
Place the coated vegetables in a large pie dish
In a separate bowl mix together the breadcrumbs, cheese, parsley and nuts. Then arrange the breadcrumb topping over the vegetables – dust lightly with paprika
Reheat in a hot oven (200 C) for 15 to 20 minutes or until golden brown and gently bubbling