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Vegetable Bake

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Sometimes it is nice to have a change in the way our vegetables are served. This wonderful bake is a simple accompaniment to any meal.

It is best you use a mandolin to slice the vegetables, you will get a more uniform thickness and it will be so much faster.

If you can use home made chicken stock or alternatively use a good quality shop bought stock with low salt. The vegetarian option would be to use vegetable stock. The onion can be replaced with onion powder.

As I make my own bread I use home made dried breadcrumbs.

Ingredients

Large Potatoes 2
Medium Kumera 1
Large Carrot 1
Small Onion 1
Large Zucchini 1
Chicken Stock 200ml
Sour Cream 2 tbsp
Dried Breadcrumbs

Method:

  • Peel and slice the vegetables
  • Mix the stock and the sour cream together combining well
  • Set oven to 190°C (375°F)
  • Layer the vegetables in a shallow glass dish gently spooning the stock mixture over between layers
  • On the last layer poor the remaining stock mixture over
  • Sprinkle with breadcrumbs
  • Cover with foil and cook for 20 minutes
  • Take the foil off and dot butter over the crumbs and bake until golden

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Vegetable Bake

Course Dinner, Sides
Cuisine Vegetarian


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