|
Spring
Vegetable & New Potato Bake
Serves
6
Preparation time - 15 minutes
Cooking time - 55 minutes
Ingredients
200g/7oz
leeks chopped
300g/10 oz courgettes sliced
5ml/1 tsp vegetable oil
1kg/2lb 3oz new potatoes
250 ml/9 fl oz single cream
200g/7oz mozzarella grated and
200g/7oz vegetarian cheddar grated (mix cheeses together)
Black pepper and salt
Sprigs of rosemary
Method
1. Pre
heat the oven 180ºC, 350°F, Gas 4
2. Place the potatoes in a large pan of boiling water and
simmer for 10 minutes. Drain, then allow to cool.
3. Fry the leeks and courgettes gently for 7 minutes then
place them in the bottom of an oven proof dish. Season with
a good twist of black pepper
4. Slice the potatoes and place a layer over the courgettes
and leeks. Top
with a layer of grated cheese. Place the rosemary sprigs on
the cheese and cover with another layer of potatoes. Season
with salt and pepper. Top with the cream.
5. Cover with foil and bake for 30 minutes.
6. Top with the remaining cheese and bake uncovered for 15
minutes.
Serve with a green salad or tomato salad
Variations
1. Add
an extra layer, try spinach fried with garlic, herbs and black
pepper.
2. Fry up some veggie mince or veggie sausages. Add this and
a touch of mustard to the leeks for a modern and delicious
take on Shepherds Pie.
3. Swap the leeks for sun-dried tomatoes and red onions and
used crushed tortilla chips instead of breadcrumbs.
4. Use sweet potatoes for a completely different twist!
5. BBQ? - put the potatoes and chunks of leek and courgette
straight on the BBQ then sprinkle with the grated Mozzarella
for a chargrilled cheesy potato salad.
Click
here to see your variations
French
Bread Pizza
Fresh
Carrot and Parsley Soup
Perfect
Pasta
Red
Onion Cheddar Quiche
Sizzling
Stir Fry
Mixed
Mushroom Casserole
Let
us know your variation!
nvw
2003 recipe index
 |
Clicking
on the symbol left will always take you back to the
main recipe index for our entire website |
|
