Back to your roots bake

Back to your roots bake
Serves: 4
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, peeled and chopped
  • 300g Chantenay carrots
  • 500g mixed root vegetables (e.g. parsnip, sweet potato, squash, swede) peeled and cubed
  • sea salt and black pepper
  • 40g butter
  • 40g plain flour
  • 400ml milk
  • 1 tbsp chopped parsley
  • 1 tbsp crème fraiche
  • ½ tsp ground nutmeg
  • 1 tbsp horseradish
  • 50g grated mature cheddar
  • 50g wholemeal breadcrumbs
  1. Heat a frying pan, add the olive oil and butter and sauté the onion for 5 mins, stirring.
  2. Add the carrots and the mixed veg, season with sea salt and black pepper and sautée until the vegetables are colouring and beginning to soften.
  3. Place the mixture in an oven-proof dish.
  4. Melt 40g butter in a saucepan, add the flour, mix to make a roux and cook gently over a very low heat for 1 min.
  5. Gradually add the milk, whisking continually until smooth to make a sauce.
  6. Simmer, stirring continually, for 3 mins and remove from the heat.
  7. Stir in the parsley, crème fraîche, ground nutmeg, and horseradish and season with salt and pepper.
  8. Pour over the vegetable mixture.
  9. Heat the oven to 180C/Gas Mark 4.
  10. In a bowl, mix together the cheese and breadcrumbs and sprinkle over the vegetable mix.
  11. Place in the oven and bake for 30-40 mins until the vegetables are cooked and the topping is golden brown.
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