Chunky Vegetable Bake

INGREDIENTS
1kg mixed vegetables (Any combination: potatoes,
pumpkin, carrot, sweet potato, cauliflower, broccoli,
zucchini, peppers)
2 tbsp butter
1 onion, finely chopped
2 cloves garlic, crushed
600ml Bulla Cooking Cream
1 tbsp chicken stock powder
1 bunch fresh chives, chopped
1 cup matured cheese, grated
½ bunch fresh parsley, finely chopped
100g butter
4 cups fresh coarse bread crumbs
METHOD
1. Preheat oven to 180c. Peel and cut chosen
vegetables into chunky bite sized pieces. Place
vegetables into a large casserole dish.
2. Melt butter in a large saucepan over a medium
heat and sauté the onion and garlic 2 minutes.
3. Stir in the Bulla Cooking cream, stock powder,
chives, cheese and parsley, cooking stirring
continuously until mixture begins to boil,
reduce heat and simmer 2 minutes.
4. Pour the sauce over the vegetables. Cover
with foil and bake in the pre-heated oven at
180c for 40 minutes.
5. Melt butter in a large frying pan and add
breadcrumbs, toast gently until crumbs
are golden.
6. Mix the cooled crumbs with the grated cheese
and sprinkle the mix over the vegetables.
7. Bake uncovered in the oven for a further
20 minutes.

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