Venerable Veggies

You don't have to be a vegetarian to enjoy veggies – here's an “all in one” dish that can be served with a roast or on its own for a supper.

Veggie Gratin

Serves 8

2 large fennel bulbs

2 medium parsnips

3 medium carrots

2 medium onions

400g Charlotte potatoes

4 cloves garlic cloves crushed

or alternatively mix 4 tsps garlic paste

with the oil below

50ml rapeseed oil

salt and black pepper

Alfredo Sauce – see below

100g Panko crumbs

Pre-heat oven 200c/180fan/Gas 6

Peel and dice the veggies to 3cm pieces – approximately – I'm not suggesting you stand with a ruler measuring exactly! Measure one 3cm piece and then use your eyes as a guide then divide that piece into four. So long as your veggies are of a similar size they'll roast evenly. Note to self: have a compost bag at the ready for all your peelings!

I'd use a large foil tray, measuring 30cms x 24cms x 6cms deep (approximately) to roast the veggies add the rapeseed oil and using your hands ensure that they are covered, season with salt and black pepper. Roast for 20 minutes then turn and repeat. The veggies are then ready to use or can be left to cool and covered for use later.

Next comes the Alfredo Sauce, which can be made ready to use immediately or left to cool and then covered and fridged for use later. Please note if you use the sauce later it should be warmed through before pouring over the roasted veggies.

2 tbsp unsalted butter

400ml double cream

100g grated Parmesan cheese

Salt and ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

Top with the Panko crumbs and bake for 20/25 minutes until golden.

Here it is :

Remember me droning on about making the most of your oven when, for example, you're cooking a roast dinner. Here I go again! Prep extra veggies – far more than you'd need, set aside to cool, cover and fridge. Instead of Charlotte potatoes you could use cooked jackets using the same “making the most of your oven ”principle”. You would then have the base for your veggie gratin – a perfect midweek meal, with just the Alfredo Sauce to make which takes 5 minutes tops!

Panko crumbs – shop around – for example :

Waitrose version comes in 150g boxes and costs £2.49

Tesco version comes in 350g bags and costs £1.90

With the veggie gratin if you wish to halve the quantity then halve the times too.

I can however confirm that the gratin freezes well – you could box and freeze in portion sizes to suit.

Like these :

All my tasters loved the gratin and the best feedback is to be asked for the recipe. Just for the record my merry band range in age from 15 years to 85 years and all points in between!