Chunky Vegetable Bake with Oat and Herb Crust
Serves: 6-8
Cooking Time: 45 minutes
Ingredients
- 1kg mixed vegetables eg. potatoes, carrots, brussel sprouts, cauliflower, zucchini, pumpkin, sweet potato
- 50g butter
- ¼ cup plain flour
- 2 cups milk
- 1 tblsp chicken stock powder
- ½ cup grated matured cheese
- 1½ cups rolled oats
- ¼ cup fresh herbs (chives, thyme, sage , parsley), finely chopped
- 1 cup wholemeal bread crumbs
- 100g butter, melted
- 1 cup grated matured cheese
Method
- Peel and chop vegetables into large chunky pieces and place into a large deep baking dish.
- Melt butter in a small saucepan over low heat, stir in the flour and cook for 1 minute.
- Remove pan from the heat and whisk in the milk slowly until well combined.
- Return to the heat and cook stirring over a low heat until sauce begins to thicken and boil. Stir in the stock powder and cheese.
- Pour sauce over the vegetables and cover with foil.
- Bake covered in a pre-heated oven at 180c for 30 minutes.
- Whilst the vegetables are cooking, heat a fry pan over a medium heat and stir in the combined oats, herbs and breadcrumbs. Pour over the melted butter and toast for 3 -4 minutes until well combined. Set aside to cool.
- Stir through the cheese.
- Remove foil from the vegetables and sprinkle over the oat crumble topping.
- Bake for a further 20 minutes until golden and serve.
Note: Use any combination of vegetables depending upon what is in season. Replace grated matured cheese with parmesan if desired.
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