Monday, June 14, 2010

Roots Bake

I also served this along with Garden Brunch Bake with steaks/snags for the BBQ lunch with friends, and by the end of lunch, all were gone except for a couple of snags!

From Food Box
2 large potatoes
2 med parsnips
2 med swedes
1 med white sweet potato/kumera

From fridge
200ml single cream (I used leftover buttermilk from butter making other day)
105ml milk
75g grated cheddar cheese (I used a mixture of cheddar and pecorino cheese)
2 garlic cloves (being lazy, I just used the minced garlic in jar - organic Jensen's, of course)

From pantry
butter/olive oil for greasing
1 teaspoon grated nutmeg (I used half teaspoon powdered nutmeg)
sea salt and black pepper

To create
Peel all the vegies, and cut them into thin slices (I got the V-Slicer so it was a job done quicker). Place the sliced vegies into a steamer and steam till soft, approx 5 - 10 minutes and let it cool.

Meanwhile, put cream (buttermilk) and cream in a heavy pan, add garlic and bring to boil over a medium heat. Remove from heat and let stand to room temperature for about 10 minutes (this is to allow the flavour of garlic to infuse into the cream mixture).

Preheat oven to 180 degrees/160 degrees fan-forced. Have the shallow baking dish greased with butter or oil. Arrange the steamed sliced vegies in layers in the dish, sprinkle each layer with nutmeg, salt and pepper.

Pour in the cream mixture in the dish and press down the vegies into the liquid.

Cover the dish with baking paper and bake for 45 minutes.

Then remove the baking paper from dish and sprinkle cheese over the vegies in an even layer.

Return the dish to the oven and bake uncovered for a further 20-30 minutes, or until the vegies are tender and the topping is golden brown.


I tweaked this recipe from: the Organic Cookbook by Ysanne Spevack (Lorenz Books: 2006)

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