Vegetable bake

Name: Vegetable bake
Total time: 4500 s
Yield: 4 servings - maybe 6 as a side
Cuisine: British
Ingredients: 2 fennel bulbs, sliced; 1 red onion, sliced or a leek or two, sliced; 1/2 squash, peeled and chopped; 1 small sweet potato, peeled and chopped; 1-2 tbsp olive oil; Salt and pepper; Couple of sprigs of thyme; 250 ml milk - can use plant milk too; because it hasn’t got the thickness of cream, it’s quite thin - plant milk is thinner still; 1 tsp or two of thyme leaves - you can add a few sprigs too; 150 g spelt flour; 70 g butter - can use vegan equivalent; 100 g parmesan - or vegan parmesan - grated; Some cherry tomatoes; 1 handful or two of pine nuts

Alessandra @alessa

This is good 😋
Add parsley for a bit of colour. Delicious on its own with leafy greens or salad or as a side.

Different vegetables work too.

It can be vegan.

Based on an Ottolenghi recipe.

This is good 😋
Add parsley for a bit of colour. Delicious on its own with leafy greens or salad or as a side.

Different vegetables work too.

It can be vegan.

Based on an Ottolenghi recipe.

Alessandra @alessa

This is good 😋
Add parsley for a bit of colour. Delicious on its own with leafy greens or salad or as a side.

Different vegetables work too.

It can be vegan.

Based on an Ottolenghi recipe.

This is good 😋
Add parsley for a bit of colour. Delicious on its own with leafy greens or salad or as a side.

Different vegetables work too.

It can be vegan.

Based on an Ottolenghi recipe.

Saved

Ingredients

1hr 15mins

4 servings - maybe 6 as a side

For the vegetables
2fennel bulbs, sliced
1red onion, sliced or a leek or two, sliced
1/2squash, peeled and chopped
1small sweet potato, peeled and chopped
1-2 tbspolive oil
Salt and pepper
Couple of sprigs of thyme
For the white sauce
250 mlmilk - can use plant milk too; because it hasn’t got the thickness of cream, it’s quite thin - plant milk is thinner still
1 tspor two of thyme leaves - you can add a few sprigs too
For the crumble
150 gspelt flour
70 gbutter - can use vegan equivalent
100 gparmesan - or vegan parmesan - grated
For extra topping
Some cherry tomatoes
1 handfulor two of pine nuts

Saved

Steps

1hr 15mins

1

Preheat the oven to 200c.
2

Vegetables: put the chopped vegetables in a roasting dish so that there’s one layer. Season well and then add the oil so that it just coats the vegetables. Throw in a couple of thyme sprigs.
3

White sauce: add the thyme leaves and sprigs to the milk in a pan and on medium heat, bring to the boil. Pour over the vegetables.
4

Crumble: rub the butter into the flour. Add the parmesan. You can add all of it or 3/4 and then add the rest when you add the tomatoes and pine nuts. Put the crumble on top of the veg.
5

Cover the crumble with foil. Cook for 45 mins.
6

After 45 mins, take the crumble out. Sprinkle the pine nuts on top + the parmesan if you didn’t use it all. Pop the tomatoes on top. Put it back in the oven, uncovered, for another 15 mins.
7

Enjoy 😋