This is a very simple vegetable bake based on Delia’s Leek, Carrot and Potato Pie, which features in my original copy of Delia’s Frugal Food
Vegetable bake
200g carrots, chopped ( I don’t bother peeling them)
2 x 420g tins of potatoes
50g butter
100g mushrooms
500g leeks, washed and chopped
1 small onion
1/2 pint white sauce
150g cheddar, grated
2 tbsp breadcrumbs, made by whizzing up half a crust of bread with my hand blender
2 pinches cayenne pepper
Cook the carrots in boiling water until cooked but still al dente. Sweat the leeks, onion and mushrooms in some butter until soft. Season well to taste. Drain the carrots, reserving 1/4 pint of water to make up the sauce, then follow the instructions on the packet but replace half the suggested milk with this water (or make a bechamel from scratch so that it can be gluten free if necessary). Slice the potatoes. Arrange the vegetables in layers in a deep casserole dish, finishing with a layer of potatoes, seasoning as you go. Combine the breadcrumbs with the cheese and cayenne and sprinkle on the top. Bake in a medium oven (180C) for about 40 minutes until the topping is golden brown.
This vegetable bake is cheap and easy comfort food.
Moira Sutherland says
Hi we are not vegetarian but this would be lovely with a piece if chicken or a slice of roast meat
Sam says
We’re trying to add more plant based meals. Thiz seems hearty enough for my meat eater.
shoestringjane@outlook.com says
I have this problem too. Sometimes I add a chicken leg for Mr S
Margaret Powling says
I have always enjoyed veggie food (although as I’ve mentioned before, a lot of it looks brown and rather earnest, as if it could say “this will do you good whether you like it or not!”) and this dish sounds great and one that could be so easily adapted with whatever veggies you have to hand. Husband never minds going meat-less as long as there’s a plateful of food to eat – he was a war baby (I’m speaking the 1939-45 war) and is grateful that we have good and plentiful food to ear, he’s not picky at all.
I made a pasta bake today by cooking penne pasta, steaming sliced leeks, cutting up left-over chicken fro the roast, and combing these into a cheese sauce (as I’ve mentioned before I use three kinds of cheese – cheddar, gruyere and parmesan – to make a lovely sauce to which I add a dollop of crème fraiche if I have some handy) and then grilling. I also add a veggie Oxo cube to the cheese sauce for added flavour. This, with crusty bread, was really tasty and I’ve a 2nd portion for two of this now in the freezer.
I would say that gruyere and parmesan are expensive cheeses (well, we all know that) but you don’t need a lot of it, and the better the quality and strength of the cheese the less you need.
Margaret P
ratnamurti says
I love the sound of your cheesy bakes, Margaret. And I love the above recipe too. I frequently have to take food to share at gatherings, and this sort of dish will be it!
Gillian says
Asda do a 3cheese sauce-mix (40p-ish); I then add a tiny bit of paprika to it. yum!
shoestringjane@outlook.com says
Sounds nice! I am all for a short cut