Saturday 20 January 2007

Vegetable Bake


Serves 4

2 large potatoes, thinly sliced
cooking oil spray
3 small onions, chopped
1 leek, sliced
2 garlic cloves, crushed
1 carrot, sliced
1 broccoli head, cut into florets
1 parsnip, sliced
1/2 swede, sliced
850ml vegetable stock
1 tbsp plain flour
1 apple, sliced
herbs
cayenne pepper
50g low fat cheddar, grated

Cook the potato slices in a saucepan of boiling water for 10 minutes. Drain and reserve.

Heat the oil spray and saute the onion, leek and garlic for 2 - 3 minutes. Add the remaining vegetables and cook for a further 3 - 4 minutes, stirring.

Stir in the flour and cook for 1 minute*. Gradually add the stock and bring the mixture to the boil. Add the apple, herbs and cayenne pepper and season well. Remove from the heat, transfer the veg to an ovenproof dish.

Arrange the potato slices on top of the vegetable mixture and sprinkle with the cheese. Cook in an oven (190C) for 30 - 35 minutes or until the potato is golden brown and beginning to crispen.

*Note - I thought there was too much liquid and too little cheese. The cheese can be remedied, but it was only when I sat down to type this out that I noticed I'd missed out the flour stage, which might explain the liquidity.

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