The weather at the moment is gorgeous. Crisp air, blue skies, crunchy leaves, my absolute favourite. I am embracing the cool times with all sorts of stews, soups and bakes. I kept this veggie bake very simple and it was nice and light so Harry could enjoy it too.
I think it's even better the next day as it firms up nicely.
Ingredients
5/ Allow the vegetable bake to stand for 10 minutes before serving to let the sauce completely thicken
I think it's even better the next day as it firms up nicely.
Ingredients
3/4 cup of thickened cream
3/4 cup of milk
1 medium garlic clove, peeled and crushed
1/2 brown onion, thinly sliced
3 large desiree potatoes, thinly sliced (3-4mm use a mandolin if you have one)
2 large zucchini, thinly sliced
2 large parsnip, thinly sliced
1/2 butternut pumpkin, thinly sliced
1 cup, firmly packed grated cheese
1/2 cup breadcrumbs (optional)
Salt and pepper (optional)
Method
Preheat oven to 200 degrees (180 fan forced)
1/ Stir cream, milk, onion and garlic together in a bowl
2/ Peel, slice and prepare vegetables. Start with a potato layer, then parsnip, pumpkin, more potato, zucchini, more potato.
1/ Stir cream, milk, onion and garlic together in a bowl
2/ Peel, slice and prepare vegetables. Start with a potato layer, then parsnip, pumpkin, more potato, zucchini, more potato.
3/ Pour the cream mixture over the top and cover with baking paper and aluminium foil. Bake for 1hour and 15 minutes, or until the potatoes are tender
4/ Increase oven temperature to 220oC (200 fan forced). Remove the baking paper and foil, sprinkle with combined breadcrumbs and grated cheese. Bake for a further 20 minutes
5/ Allow the vegetable bake to stand for 10 minutes before serving to let the sauce completely thicken
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