Wednesday, 5 February 2014

Root vegetable bake, with cheese and mustard.

This was absolutely delicious, though I say it myself.  The veg box has created a surplus of carrot and parsnip, and I wanted something comforting.  I made this up.

1 onion
6 carrots
1 parsnip
1/3 swede
3 potatoes
olive oil
cheese (cheshire)
grainy 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.

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