Save to your scrapbook
Harvest Vegetable Bake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Harvest Vegetable Bake
Celebrate the season's wonderful vegetables with this hearty layered bake.
- Preparation time: 20 minutes
- Cooking time: 90 minutes
-
Total time:
1 hour 50 minutes
Serves: 6
Ingredients
- Knob of butter
- 1kg floury potatoes, such as King Edwards, peeled and thinly sliced
- 500g parsnips, peeled and thinly sliced
- 200g pack baby leeks, sliced
- 450ml hot vegetable stock
Method
- Preheat the oven to 170°C, gas mark 3. Butter a 2-litre ovenproof dish. Layer the vegetables in the dish, seasoning lightly as you go.
- Pour the hot vegetable stock over the top of the vegetables. Dot with a little more of the butter and add a good grinding of black pepper. Cover with buttered foil and bake for 1½ hours, or until the vegetables are tender. Remove the foil for the last 20 minutes to allow the top to brown.
Comments
Nutritional Info
Typical values per serving:
| Energy |
870.272kJ 208.0kcal |
|---|---|
| Fat | 3.2g |
| Saturated Fat | 1.3g |
| Sugars | 6.5g |
| Salt | 0.5g |
This recipe was first published in September 2005.
Average user rating