|
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. |
Vegetable Bake Recipe
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
