Wicklewoods Leftover Vegetable Bake Recipes

WICKLEWOOD'S LEFTOVER VEGETABLE BAKE

Steps:

• Preheat oven to 180c.
• Combine the carrots, peas and cabbage and arrange in the bottom of a large casserole dish, season.
• In another bowl, mix the swede and potatoes together, (but do not mash).
• Over a gentle heat, melt the butter in a small saucepan and remove from heat.
• Blend in the flour and mustard powder until smooth.
• Return to heat, gradually whisk in the milk, (the mixture will drastically thicken between each addition of milk, at this stage don't rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
• Keep whisking until the mixture is smooth.
• Gently bring to a light boil.
• Stir in 8 oz. of the cheddar until melted, Season to taste.
• Pour half of the sauce over the prepared vegetables in the casserole.
• Spoon the prepared potato mixture over the vegetables and cover with the remaining cheese sauce.
• Sprinkle with remaining cheese and bake for 20 mins or until golden and bubbling.
• Serve hot. On its own as a main dish or as a side dish with cold meats.

LEFTOVER VEGETABLE CASSEROLE

Steps:

• Chop and steam all vegetables.
• Melt butter. Add flour and stir till smooth. Slowly add milk, keeping mixture smooth. Cook till thick.
• Put vegetables in casserole dish and top with sauce and cheese.
• Cook till cheese is melted.