Winter Vegetable Bake

For five people (quantities for ten are given below)

200g onions, diced
80g the white part of leeks, well cleaned and diced
80g peeled swede, diced
80g peeled celeriac, diced
80g peeled turnip, diced
80g peeled parsnip, diced
80g peeled potato, diced
80g cauliflower florets
80g broccoli florets
200ml vegetable stock (made up with part of a stock cube if necessary) or water
40g plain flour
salt and pepper
about 50g salted butter
½ puff pastry sheet (about 40 x 50cm), chilled
900g boiled new potatoes, halved lengthways if large, and butter, to serve

Method

1. Cook the diced vegetables in the butter in a large frying pan or saucepan over medium-low heat until tender, adding more butter if necessary. Cook them in two batches, if necessary, and put them together in one saucepan.
2. Add the cauliflower and broccoli florets, sprinkle over the flour, season with salt and pepper, if wished, stir carefully and continue to cook until the florets are just barely tender.
3. Pour in the stock or water, mix it through the mixture and put it into a baking dish that holds the mixture snugly. Let the mixture cool.
4. Heat the oven to 180C/350F/gas 4.
5. Roll out the chilled pastry sheet and use it to cover the vegetables in the baking dish. Bake for 30 min or until the pastry is nicely browned. Serve with buttered new potatoes.

Each serving provides:
Kcal: 344
Protein: 8.2g
Fat: 13.6g (of which saturated fat: 6.8g)
Carbohydrate: 47.1g (of which sugars: 8.3g)
Fibre: 5.7g

Nutrition Point:

a) This recipe has a medium level of protein and fibre.

Serving Suggestion:

a) Instead of buttered new potatoes, serve this warming dish with boiled potatoes that are then mashed with grated cheese and single cream, salt and pepper. This will certainly increase the dish’s calorie content (and enjoyment)!

For ten people

400g onions, diced
160g the white part of leeks, well cleaned and diced
160g peeled swede, diced
160g peeled celeriac, diced
160g peeled turnip, diced
160g peeled parsnip, diced
160g peeled potato, diced
160g cauliflower florets
160g broccoli florets
400ml vegetable stock (made up with part of a stock cube if necessary) or water
80g plain flour
salt and pepper
about 100g salted butter
1 puff pastry sheet (about 40 x 50cm), chilled
1.8 kg boiled new potatoes, halved lengthways if large, and butter, to serve

Feedback

If you cook this dish please complete this recipe feed back form and return it to the Food Chain. It will help us greatly in deciding the final line up of recipes for the cook book and to ensure that all recipes are correct and work! Don’t forget to let the office know you are cooking this dish as they will send along a photographer – you and your dish may appear in the cook book.

« back