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Vegetarian layered winter bake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Hearty and creamy layered vegetable bake, perfect as a vegetarian main or side dish.
Ingredients:
  • 2 parsnips, peeled, thinly sliced
  • 2 carrots, peeled, thinly sliced
  • 1 large sweet potato, peeled, thinly sliced
  • 1 swede, peeled, thinly sliced
  • 2 white potatoes, peeled, thinly sliced
  • 1 brown onion, thinly sliced
  • 2 tsp vegetable stock powder
  • 189.38 gm thickened cream
  • 64.38 gm milk
  • 2 garlic cloves, crushed
  • 125.00 ml grated parmesan or vegetarian hard cheese
  • 20.00 ml fresh thyme leaves, plus extra sprigs to garnish
  • 82.50 ml grated tasty cheese
Instructions:
  • Preheat your oven to 180C/160C fan-forced and grease a 2-litre (8-cup-capacity) baking dish to prepare for baking.
  • In a large saucepan, combine parsnip, carrot, sweet potato, swede, potato, onion, stock powder, cream, milk, and garlic. Heat over medium heat until simmering. Cover and cook for 10 minutes, stirring occasionally, until vegetables are partially cooked.
  • First, evenly spread 1 tablespoon of parmesan and 1 teaspoon of thyme over the base of the dish. Then, layer 1/3 of the vegetables on top. Sprinkle with the remaining 1 tablespoon of parmesan and 1 teaspoon of thyme. Repeat layering two more times with vegetables, parmesan, and thyme, ending with a final layer of vegetables.
  • Top with delicious cheese, the rest of the parmesan, and the remaining thyme. Bake for 25 minutes or until the cheese is golden and the vegetables are tender. Let it sit for 10 minutes before serving. Sprinkle with a little extra thyme before serving.

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