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    Harvest Vegetable Bake

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    Harvest Vegetable Bake

    Celebrate the season's wonderful vegetables with this hearty layered bake.

    • Vegetarian
    • Nut Free
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6


    • 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


    1. 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.
    2. 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.

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