|PREP TIME:||COOKING TIME:||Serves|
|30 MINS||50 MINS||4|
Premium Baking Block / Buttery
Preheat the oven to 200°C
Prepare the seasonal vegetables as appropriate, and cut into medium/large chunks
Peel and chop the onions and peel and crush the garlic.
Grate the cheese for the topping
Put the root vegetables, including the onion and garlic, into a roasting tray and mix with the oil.
Roast in the preheated oven for 15 minutes. If using vegetables such as broccoli or cauliflower, blanch in boiling water for a few minutes
For the topping, put the flour in a large mixing bowl.
Cut the Kerrymaid Buttery into small cubes and rub into the flour. When it looks like breadcrumbs, add the oats and cheese and mix. Put to one side
To make the sauce, melt the Kerrymaid Premium Baking in a pan, add the flour and cook over a gentle heat until the mixture turns sandy in colour and texture.
Gradually add the milk, beating all the time, and cook until the mixture thickens.
Continue to cook for a further 5 minutes over a low heat
Put the vegetables on the bottom of a large, square, deep dish and add the sauce.
Finally, sprinkle the topping over the dish, cover with foil and bake in the preheated oven for about 15 minutes
Uncover and bake for another 15-20 minutes or until the cheesy topping is bubbling and golden
TOP TIP FROM OUR CHEF
- A PERFECT WAY TO ENCOURAGE CONSUMPTION OF STUDENT’S FIVE-A-DAY SERVE WITH WARM, CRUSTY BREAD OR OUR CHEESE & CELERY HERB LOAF. DELICIOUS!
- Cereals containing gluten, Milk, Soya