This is a really delicious way of getting little ones to eat their vegetables. It is great in the winter months and can be enjoyed in the summer by serving with a crisp green salad. You can adapt the dish to suit your tastes as it works well with most vegetables. The recipe does require lots of chopping but it's a great way to get the kids involved.
Luke's verdict: Let's get chopping!
For the bake:
2 tbsp olive oil
2 carrots - cut, like the courgettes and parsnip, into matchsticks
2 courgettes
1 parsnip
1 tbsp plain flour
300ml vegetable stock
Some broccoli and cauliflower florets
Chopped parsley
2 tbsp creme fraiche
For the topping:
Brown bread crumbs
60g wholemeal flour
Salt and pepper
60g bran flakes
2tbsp grated mature cheddar
60g butter
Preheat the oven to 190 degrees Celsius (375F/Gas mark 5).
Make the topping by putting all the ingredients into a mixing bowl and rubbing in the butter.
Heat the oil in a large saucepan and add the courgettes, carrots and parsnip, cooking until they are golden.
Stir in the flour, then add the stock, bringing it all to a simmer.
Add the cauliflower and broccoli and simmer for 15 minutes.
Add the parsley and creme fraiche, season and put into an ovenproof dish.
Pour the topping over and bake for 30 minutes.
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