A versatile dish suitable for vegetarians and meat eaters alike. Ring the changes to suit what you have in the fridge.
I don't always eat meat. This is a good dish in the Scullery Household as it can be eaten with or without the 'meat' part of the meal therefore suiting everyone. There's no set vegetables for this recipe - today I used potatoes, endive, pepper, courgette, broccoli and onions because that was what was hiding in the fridge. |
1. Peel and thinly slice the onions and potatoes. Slice the courgette, chop the endive into pieces, divide the broccoli in florets. Cut the pepper in squares. Oven to 180°C.
![]() |
![]() |
![]() |
![]() |
2. Coat the vegetables with the flour and put them into an ovenproof dish.
![]() |
![]() |
3. Combine the carton of cream with the same amount of water. Season to your taste - I add a few gratings of nutmeg - then pour over the vegetables. Sprinkle over some cheese. Cover with foil.
4. Cook in a pre-heated oven for about an hour or so until all the vegetables are cooked. Put under a hot grill to brown the cheese for 10 minutes.
Serve as a main course for non-meat eaters or as a side dish to meat. x
