Mixed Vegetable Bake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
- Ingredients
- 14 ozs Jerusalem Artichoke (peeld and thickly sliced)
- 1 small Celeriac (peeled and thinly sliced)
- 1 ⅓ cups Soy milk (plus 1 tbsp)
- 1 ⅓ cups water
- ½ tsp salt
- 4 ozs Mushrooms (chopped)
- 1 Tbsp chopped thyme
- 1 Corn starch
- ⅛ cup dairy-free margarine
- salt
- freshly ground Black pepper
- 2 Tbsps non-dairy whipping cream
- 2 cups fresh, coarse gluten-free breadcrumbs
- 2 tsps dried thyme
- 6 Tbsps grated dairy-free cheese
- 2 Tbsps olive oil
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.
2.
Place the artichokes and celeriac in a pan with 300ml|1 1/3 cups milk, the water, and salt. Bring to a boil and simmer for 10 minutes, until tender. Drain well, reserving the cooking liquid.
3.
Arrange the vegetables in the dish and cover with mushrooms. Sprinkle with thyme.
4.
Mix the cornflour to a paste with the remaining milk.
5.
Melt the margarine in a pan, add the cornflour paste and stir in 450ml|2 cups of the cooking liquid. Cook for 1 minute, whisking constantly.
6.
Season well with salt and pepper.
7.
Pour onto the vegetables. Cover and bake for 15 minutes.
8.
Mix together the breadcrumbs, dried thyme, cheese and olive oil.
9.
Remove the cover from the vegetables and sprinkle on the cream. Sprinkle the breadcrumb mixture on top and cook, uncovered, for a further 15-20 minutes until golden.
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