Vegetable Bake

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Difficulty: Medium - experience needed
Serves:

Preparation time:
Cooking time:

Ingredients

Vegetable of your choice cut into bite size pieces.... some suggestions:
Carrots
Potatoes
Broccolli
Corn
Mushrooms
Beans
Peas
Pumpkin
Cauliflour
Onion
Zuccinni/Baby Marrow
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900 grams mix vegetables blanched in salted water and vegetable to blancheed individually till almost cooked

Morney Sauce
...................

Step 1
100 grams butter
100 grams flour

Step 2
250 ml chicken or Vegetable stock
2 cups milk.... you can substitute half milk half cream
1/2 tsp English Mustard pre-prepared... or bought one

Step 3
Salt and Pepper - to taste
Nutmeg - grated about 1/4 tsp

Step 4
2 Tablespoons Medium Dry Sherry
50 Grams Grated cheddar cheese

Step 5
White bread crumbs
Some grated cheese

Method

Place mix blanched vegetables into buttered dish prepared to be placed into the over once sauce is made.

Make sauce as follows

Step 1 - Melt butter and mix in the flour to smooth consitency

Step 2 - add stock, mustard and milk gradually till you have a smooth white sauce

Step 3 - Remove from heat and add salt and pepper and grated nutmeg

Step 4 - Add Sherry and Grated cheese and stir off the heat till cheese has melted

Step 5 - Pour over the vegetables in the oven dish sprinkle with white bread crumbs and cheese and back in over at 200F for 15 - 20 min or until the top is golden and crunchy.

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