Summer Vegetable Layer
Over a year ago
3,012 views
Ingredients
- ½ oz margarine
- 1 oz Cheddar Cheese
- ½ oz peanuts
- 3 slices of granary bread
- 12 oz onions.peeled and quarters
- 12 oz carrots.peeled
- 1 lb courgettes.trimmed
- 1 lb potatoes.peeled
- salt and pepper
- 1 oz margarine
- 1 oz plain flour
- ¾ pt milk
- 2 oz cheese
- ¼ tsp nutmeg
- 1 tsp made-custard
- salt and pepper
- 1 tomato.sliced and garnish
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Very healthy ,good for vegetarians as well
Method
-
1
1. Set the oven to moderate hot,Gas Mark 5/375F/190C.
Make the topping:
Fit the food processor with the double-bladed knife and add the margarine,Cheddar cheese,peanuts and bread.Chop for about 10 seconds until the mixture dissolves into crumbs.Empty into a bowl.
Make the filling:
Slice the onions.
Place the onion in the bottom of the dish and season.Slice the carrots,place on top of the onion and season.
Slice the courgettes,season and layer.
Finally slice,season and layer the potatoes.
Make the sauce:
Wipe out the processor bowl,insert the double-bladed knife.Add all the sauce ingredients and run the machine for 10 seconds.
Pour the sauce into a saucepan and bring to the boil,then simmer for 5 minutes,stirring occasionally.
Pour the sauce over the vegetables layered in the dish.Sprinkle over the reserved topping mixture and bake for about 1 1/4 hrs until the vegetables are soft.
Garnish with the sliced tomatoes and parsley.
Similar Recipes
View all similar
British
Comments (0)