Go Back
–+ servings
Print Recipe

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