Chunky Vegetable Bake

Updated: 21 June 2012 | Author: Bulla Dairy Foods

Hearty fare that's big on health.

Method (pre-heat oven 180c)

  1. Peel and cut chosen vegetables into chunky bite sized pieces. Place vegetables into a large casserole dish.
  2. Melt butter in a large saucepan over a medium heat and sauté the onion and garlic 2 minutes.
  3. Stir in the Bulla Cooking cream, stock powder, chives, cheese and parsley, cooking stirring continuously until mixture begins to boil, reduce heat and simmer 2 minutes.
  4. Pour the sauce over the vegetables. Cover with Foil and bake in the pre-heated oven 180c for 40 minutes.
  5. Melt butter in a large frying pan and add breadcrumbs, toast gently until crumbs are golden.
  6. Mix the cooled crumbs with the grated cheese and sprinkle the mix over the vegetables.
  7. Bake uncovered in the oven for a further 20 minutes.
Chunky Vegetable Bake

Ingredients (Serves 4-6)

  • 1kg mixed vegetables (potatoes, pumpkin, carrot, sweet potato, cauliflower, broccoli)
  • 2 tblsp butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 600ml Bulla Cooking Cream
  • 1 tblsp chicken stock powder
  • 1 bunch fresh chives, chopped
  • 1 cup matured cheese, grated
  • ½ bunch fresh parsley, finely chopped
  • 100g butter
  • 4 cups fresh coarse bread crumbs

Turn this delicious side dish into a main course with the addition of chicken, tuna or cooked pasta.

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