Sunday Roast - Organic Vegetable-style
Ingredients:
3-4 Potatoes
2 Carrots
Florets of Cauliflower
Florets of Calabrese
Small Squash
2 Leeks
1 Small Onion
For Cheese Sauce
Organic Flour
Milk
Cheese (for the sauce)
Parmesan and Fresh Breadcrumbs for the Topping
Black Pepper
Pinch of Nutmeg
Method:
- Peel and par boil the potatoes.
- Peel or clean the carrots, cut into chunks and put in a steamer or saucepan of water.
- Wash, cut and remove seeds from the squash
- Chop the squash into chunks (most squash skins can be eaten)
- Rub with a little olive oil and put in dish.
- Strain the par boiled potatoes add some oil and shake them a little to roughen the edges
- Put in the oven with some onion and bake until golden brown.
- Cook the cauliflower and calabrese for about 3-5 minutes and drain.
- Chop and fry the leeks lightly in a little oil then add some butter.
- Sprinkle some organic flour over and cook for a few minutes
- Add some milk gradually until the mixture thickens.
- Add some grated cheddar (to your liking).
- Add a pinch of nutmeg (ground or freshly grated).
- Add the semi-cooked cauliflower and calabrese and stir in gently.
- Transfer the mixture to an oven dish and sprinkle with breadcrumbs and parmesan cheese.
- Bake until golden brown.
- Cook the carrots while the other items are browning in the oven (crunchy is good)
- Remove all the dishes from the oven, serve and eat.
Original Source:
Bridget Rendall
