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Mixed Vegetable Bake

  Assorted vegetables 1 Kilogram (Use A Selection Of Washed Vegetables, Such As Cauliflower, Leeks, Onions, Potatoes, Peppers, In Total)
For cheese sauce
  Butter/Margarine 50 Gram
  Flour 50 Gram
  Milk 600 Milliliter
  Cheddar cheese 100 Gram, grated
  Cayenne pepper 1 Pinch
  Mustard powder 1 Pinch
  Salt To Taste
  Pepper To Taste

Prepare the vegetables: break the cauliflower into florets, slice the cleaned leeks into 1 cm thick slices, peel and quarter the onions, peel and cut the potatoes into 2 cm cubes and cut the pepper (after removing the seeds) into 2 cm squares.
Quarter fill a medium saucepan with water and bring to the boil.
Add 1 teaspoon salt and add the potatoes and onions.
Boil for 5 minutes and add the leeks for a further 3 minutes.
In a separate saucepan boil the cauliflower for about 6 minutes.
The vegetables should be just tender - do not overcook.
The peppers do not need boiling.
Drain the vegetables into a colander over the sink, add the peppers and put into a shallow ovenproof dish.
To make the sauce, melt the butter in a medium sized saucepan over a moderate heat, add the flour and stir with a wooden spoon.
Add the milk slowly, beating all the time.
The sauce should be smooth and shiny after cooking for 2 minutes.
Remove from the heat, add the cheese and seasonings.
Pour the sauce over the vegetables and bake in a hot oven (Gas No. 7 - 425°F - 220°C) for about 25 minutes until the top is golden brown.
Serve straightaway.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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Mixed Vegetable Bake Recipe