Wednesday, 5 February 2014
Root vegetable bake, with cheese and mustard.
1. Grate the onion, carrot, parsnip, swede and potatoes. You could also grate the cheese, but I just crumbled it. Mix it all together.
2. Add big slugs of olive oil, spoonful of mustard and crushed garlic. Season well - then add more black pepper. Mix together really well.
3. Microwave for 6ish minutes.
4. Put olive oil in baking dish, add in mixture - keep the top a bit rough to get the delicious crunchy browned peaks. Bake for 45 minutes or so.
I also roasted cherry tomatoes in olive oil, sprinkled with salt - and served with steamed brocolli and cavolo nero. It would have served 6 easily - so I reckon it's about 94p per portion (including veg) 45p per portion by itself.
Mozzarella might be interesting, to make it stringy - and to make it vegan, just omit the cheese or replace it with that peculiar dairy free stuff, or toasted pine nuts.