CREAMY VEGETABLE BAKE
Preheat oven Electric 200 C/Fan 180 C, Gas 6
Servings: 2 people
Equipment
- casserole/baking dish
- chopping board & sharp knife
- garlic crusher
- jug
- colander
Ingredients
- Oil spray
- 100 ml Vegetable stock
- Tub half fat crème fraiche
- 2 cloves garlic
- Butternut squash
- 2 courgette
- 2 large potatoes
- A fennel bulb
- 1 onion
- 1 tbsp fresh thyme
- 75 g grated cheese
Instructions
- Peel and slice long neck of butternut squash into thin rounds
- Trim and slice courgettes
- Peel and thinly slice potatoes
- Slice fennel
- Peel and slice onion
- Crush garlic
- Spray casserole/baking dish with cooking oil
- Mix stock, crème fraiche and garlic in a jug
- Layer the vegetables in baking dish/casserole dish
- Sprinkle thyme over each layer
- Pour over stock/crème fraiche
- Cover tightly and bake for 1 hour, until vegetables are tender
- Remove foil, sprinkle over cheese and bake for 15-20 mins until golden and bubbling