different recipe
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