Friday, August 31, 2012

Allergy free cheese vegetable bake recipe

I went back for seconds. This is so nice.

  • 2 carrots, sliced thick
  • ½ a cauliflower, broken into cauliflowerets
  • 2 large potatoes, peeled and diced small
  • A handful of green beans, sliced
  • 1¾ cups mushrooms, sliced
  • 2 tbsps Nuttlex
  • 2 tbsps Orgran all purpose flour
  • 2 cups half-and-half goat’s cheese ands goat’s milk, beaten
  • 1 tsp Massel salt reduced chicken stock powder or ½ salt reduced chicken ultracube, crumbled
  • ½ tsp onion powder
  • ¼ tsp white pepper
  • Paprika (optional)

  • Place the carrots in a steamer basket; place in a large saucepan over 3 cm of water.
  • Bring to a boil, cover and steam for 3 minutes.
  • Add the cauliflower and beans and steam for 5 minutes longer or until the vegetables are tender.
  • Transfer to a large greased baking dish.
  • Using the same water, steam the potatoes for 8-10 minutes.
  • Transfer to the baking dish.
  • In a large pan, sauté the mushrooms in Nuttlex until tender.
  • Stir in the flour until blended.
  • Gradually stir in the half and half, chicken stock, onion powder and pepper.
  • Bring to the boil and cook, stirring, for 2 minutes or until thickened.
  • Pour the sauce over the vegetables and stir to coat.
  • Lightly sprinkle with paprika (optional).
  • Leave the baking dish uncovered.
  • Bake at 180°C for 20-25 minutes or until bubbly.

  • The stock options above are both vegetarian.

No comments:

Post a Comment