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Vegetable dish

Recipe from: 9/2/1993 12:00:00 AM
Ingredients 14
Servings 6
Time 15-20 min


  • 12
    whole, small carrots, scraped
  • 12
    courgettes, rinsed (stems removed)
  • 250
    cauliflower, broken into florets
  • 250
    baby potatoes
  • 200
    fresh button mushrooms, wiped clean
  • 2
    onions, sliced into rings
  • 1
    red pepper, seeded and sliced into strips
  • 1
    green pepper, seeded and sliced into strips
  • 30
  • 15
    cake flour
  • 300
  • salt and pepper
  • 1
  • 100
    Cheddar cheese, grated


50 min
Preheat the oven to 180 ºC (350 ºF). Boil the carrots, courgettes, cauliflower and potatoes in a little salted water until tender but still slightly crisp. Skin the potatoes and arrange the vegetables in rows in a large, flat ovenproof dish. Sauté the mushrooms in a little oil or butter until golden brown, then arrange in the dish. Sauté the onion and red and green peppers until soft and sprinkle over the vegetables in the dish. Prepare the white sauce with the butter, flour and 250-300 ml milk. Season and add three quarters of the cheese. Pour the sauce over the vegetables, sprinkle with remaining cheese and bake for about 20 minutes, or until the vegetables are heated through and the cheese has melted. Serves 6-8.

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