Vegetable bake

Name: How to cook Vegetable bake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings - maybe 6 as a side
Cuisine: Us

Introduce

Chef :

Alessandra

Vegetable bake

This is good 😋 Add parsley for a bit of colour. Delicious on its own with leafy greens or salad or as a side.

Ingredient

Food ration :

4 servings - maybe 6 as a side

Cooking time :

1hr 15mins

fennel bulbs, sliced

red onion, sliced or a leek or two, sliced

1/2

squash, peeled and chopped

small sweet potato, peeled and chopped

1-2 tbsp

olive oil

250 ml

milk - can use plant milk too; because it hasn’t got the thickness of cream, it’s quite thin - plant milk is thinner still

1 tsp

or two of thyme leaves - you can add a few sprigs too

150 g

spelt flour

70 g

butter - can use vegan equivalent

100 g

parmesan - or vegan parmesan - grated

1 handful

or two of pine nuts

Cooking instructions

* Step 1

Preheat the oven to 200c.

* Step 2

Vegetables: put the chopped vegetables in a roasting dish so that there’s one layer. Season well and then add the oil so that it just coats the vegetables. Throw in a couple of thyme sprigs.

* Step 3

White sauce: add the thyme leaves and sprigs to the milk in a pan and on medium heat, bring to the boil. Pour over the vegetables.

* Step 4

Crumble: rub the butter into the flour. Add the parmesan. You can add all of it or 3/4 and then add the rest when you add the tomatoes and pine nuts. Put the crumble on top of the veg.

* Step 5

Cover the crumble with foil. Cook for 45 mins.

* Step 6

After 45 mins, take the crumble out. Sprinkle the pine nuts on top + the parmesan if you didn’t use it all. Pop the tomatoes on top. Put it back in the oven, uncovered, for another 15 mins.