Creamy Vegetable Bake
This Creamy Vegetable Bake is a medley of vegetables baked to perfection in cheese and white sauce. It is total indulgence with the goodness of veggies.
Servings 4 people
Ingredients
- 4 cups / 600g of frozen or assorted vegetables cut into large chunks SEE NOTE 1
- 3 Tablespoons / 60g butter
- ¼ cup / 30g plain OR cake OR all purpose flour
- ½ teaspoon ground black pepper
- ½ teaspoon dried chilli flakes optional
- 2 cups / 500 ml milk
- salt and pepper to taste
- 1 cup / 113g / 4oz grated cheddar cheese SEE NOTE 2
Instructions
- Preheat the oven to 356°F / 180°C
- Place the vegetables in an ovenproof bowl or tin. Set aside
- Make the sauce by melting the butter in a pot over medium heat.
- Stir in the flour, ground black pepper, salt and dried chilli flakes if using. SEE NOTE 3
- Cook, whisking continuously for 2 minutes or until thick and bubbling. Gradually stir in the milk. Whisk until the sauce thickens slightly. Remove from heat. SEE NOTE 4
- Add in half of the grated cheese and whisk until melted.
- Gently stir the sauce into the vegetables and top with the remaining cheese.
- Bake in the oven at 356°F / 180°C for about 15 to minutes until the cheese is melted and the vegetables are cooked to your preference.·
Video
Notes
- While almost any type of vegetables can be used for this bake here are a few suggestions if you would like to give it a try.
Butternut / Pumpkin cubed,
cauliflower, broccoli, carrots, sweet potato, zucchini or courgette, brussel sprouts,
sweet pepper slices. - Use ½ the cheese for the sauce and remaining ½ for sprinkling over the vegetables before baking
- Cook the butter and flour on medium-low heat to prevent burning.
- You can add a variety of ingredients to a basic white sauce transforming it into a flavour you prefer. Some of the additional flavourings include chopped chives, different types of grated cheese, dried herbs, dried chilli flakes or even cooked chopped mushrooms.
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