Vegetable cheese with mini roasties

How do you get veg into a veg dodger?  Particularly "but it's not even Christmas" sprouts.  Smother it in cheese sauce, that's how.

Mini "roasties"

Chop potatoes and roast in hot oil for about 50 minutes.

For veg

Kale
Cauliflower
Sprouts
Butter
Flour (gf for us)
Milk (Soya for us)
Wholegrain mustard
Cheddar

Steam the veg.
Make a roux by melting the butter, then stirring in the flour until smooth.  Gradually add milk, keep stirring until sauce thickens and is smooth - using a whisk helps reduce lumps.  Add a teaspoon of wholegrain mustard and shed loads of grated cheese.
Put the veg in an oven dish, top with even more grated cheese and bake while the potatoes finish.
Serve, scoff, watch veg dodger have thirds.

Parsnip and beetroot burgers with gorgonzola, roast squash and red pepper - and sprout tops

All has been quiet at Kitchen Fairies HQ for a few weeks - it's not that food hasn't been cooked and eaten - it's that I am preparing for a new adventure - which will come into fruition in the New Year ... so watch this space.

The veg box was full of wintery wonderfulness, so, this is what happened ...

Parsnip and beetroot burgers

3 parsnips
2 beetroot
1 lemon
2 onions
porridge oats
olive oil
gorgonzola

1.  Grate parsnips, onions and beetroot - squeeze in the juice of the lemon to stop discolouration.
2.  Mix well, and mix in porridge oats - season.
3.  Shape into burgers and put on greaseproof paper.  (I wrap them individually in greaseproof for freezing - which works very well.
4.  Bake in hot oven, on a greased baking tray for about 10 minutes.  Turn, top with cheese and bake again until melted.

Roast squash and red pepper

1 squash
1 red pepper
4 fat cloves of garlic
Olive oil
chili flakes

Prepare veg - sprinkle with seasoning, turn in olive oil to cover all pieces, roast for about 40 minutes

Sprouts

Shred sprout tops and steam for 10 minutes.

Simple, delicious, vegetarian - gluten free - if you use the right oats.

Cauliflower and sprout cheese, pepper and tomato bake and roasty tatoes

Tasty, tasty, tasty!  But... it did take longer than a quick tea... and I didn't start cooking until 7:15 (long stories... work, trains, dogs etc...) and we ate at 9pm.  That was OK though, cos it gave us chance to catch up with professional master chef as well.  The downside of that is that a person might be tempted to compare my presentation of dinner to a masterchef thingy.. well - DON'T.. that is all.

There are 3 elements to the dinner tonight - a greens bake, a red bake and roasted potatoes.

1.  the best thing to do would be start with the potatoes, chop them into bite sized pieces (skin on if it looks nice) and par boil.
2.  Meanwhile, chop and onion and fry gently in olive oil, then after a few minutes add cauliflower florets and prepped and quartered sprouts... I then added a splosh of white wine.  Cover and simmer.  When veg a bit soft, chuck on huge handful of grated cheddar and stick it in t'oven  with 'tatoes.
3.  Red bake - chop red pepper, plum tomatoes add crushed garlic, olive oil and plenty of seasoning - stick in t'oven with t'rest.

Takes about an hour in the oven - then scoff