9 October, 2015
Vegetable Bake
Vegetable Bake
Serves: 6
Ingredients:
- 2 carrots
- 6 brussel sprouts
- 200g butternut pumpkin
- 200g sweet potato
- 1/2 head broccoli
- 1/4 head cauliflower
- 1 zucchini
- 1 tablespoon butter
- 1 tablespoon plain flour
- 1 1/2 – 2 cups milk
- 3/4 cup grated cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated butter
Method:
- Peel the carrots, pumpkin & sweet potato and chop with the zucchini into about 2cm cubes, cut the cauliflower and broccoli into 2cm florets , husk and halve the Brussel spouts. Steam the vegetables for about 10 minutes and remove the heat.
- While the vegetables are steaming turn your oven on to preheat to 180 degrees Celcius and start preparing the cheese sauce
- To make the cheese sauce melt the butter in a saucepan and add in the flour, whisk these together to form a paste and cook this rue for about 2 minutes to cook out the flour taste
- Add in 1 cup of milk and continually whisk until you get a thick and smooth adding in more milk 1/2 cup at a time until you get a smooth sauce with the consistency of custard, remove from the heat and stir through the cheeses
- Pour the vegetables into an oven proof dish and top with the cheese sauce and gently stir
- Sprinkle the breadcrumbs and grated butter evenly over the top and bake for 15-20 minutes until golden.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly
- The vegetables in the recipe can be interchanged to whatever you have in your fridge, pantry and/or freezer
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.