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Vegetable bake

Vegetable bake in a baking dish

Vegetable bake

Name: Vegetable bake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6 as a main or 8 as a side
Ingredients: 1 celeriac peeled and cut into cubes (about 950g); 1 cauliflower broken into florets, stem finely chopped, leaves reserved; 3 garlic cloves unpeeled and bashed; 2 tsp maple syrup; 2 tbsp olive oil; 2 leeks halved and finely sliced; 350g chestnut mushrooms sliced; small handful of thyme sprigs; 200ml dry white wine; 50g unsalted butter; 50g plain flour; 700ml whole milk; 100g extra-mature cheddar grated; 100g sourdough blitzed to breadcrumbs

Ailsa Burt

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Serves 6 as a main or 8 as a side

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.7 out of 5.11 ratingsRate

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Prep, assemble and freeze this meat-free dish in advance for busy days when you need an easy family meal – simply defrost in the fridge overnight, then bake

Freezable

Egg-free

Low sugar

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 celeriac

peeled and cut into cubes (about 950g)
1 cauliflower

broken into florets, stem finely chopped, leaves reserved
3 garlic cloves

unpeeled and bashed
2 tsp maple syrup
2 tbsp olive oil
2 leeks

halved and finely sliced
350g chestnut mushrooms

sliced
small handful of thyme sprigs
200ml dry white wine
50g unsalted butter
50g plain flour
700ml whole milk
100g extra-mature cheddar

grated
100g sourdough

blitzed to breadcrumbs

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Nutrition: Per serving

kcal440
fat22g
saturates11g
carbs30g
sugars14g

low
fibre13g

high
protein17g
salt1.1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss the celeriac, cauliflower florets and stems, the garlic and maple syrup with 1 tbsp of the olive oil in a roasting tin, and season well. Roast for 30-35 mins until the veg is caramelised. Remove from the oven, fish out the roasted garlic cloves, then mash them on a chopping board with a fork and set aside. Tip the rest of the roasted veg mixture into a baking dish.
step 2

Meanwhile, heat the remaining oil in a large frying pan over a medium-low heat and cook the leeks, mushrooms and thyme sprigs for 10-15 mins until the veg has softened. Turn up the heat slightly for 5 mins to caramelise the mushrooms and leeks, then carefully pour in the white wine.
step 3

Cook until the wine has almost completely reduced. Stir in the butter and, when it begins to foam, add the flour. Cook for a few minutes, stirring. Gradually pour in the milk, stirring well after each addition. Bring to a gentle simmer and cook for 5 mins, stirring often until thickened. Remove from the heat, add the mashed roasted garlic and the cheddar, and stir until the cheese has melted. Season well. Roughly chop the cauliflower leaves and stir these through the sauce.
step 4

Pour the cheese sauce into the baking dish with the roasted veg, and stir to combine. Sprinkle over the sourdough crumbs, then return to the oven for 15-20 mins, or until the top is golden and the sauce is bubbling at the edges. Serve alongside roast chicken, or as a main with a green salad on the side. To freeze, leave to cool completely in the dish, wrap well and freeze for up to three months. Defrost completely in the fridge overnight, then bake as directed.

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A star rating of 4.7 out of 5.11 ratings

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