| Vegetable Bake |
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| Servings | Prep Time |
| 6 | 10 minutes |
| Cook Time |
| 30 minutes |
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Ingredients
Servings: Units:
1 kg seasonal vegetables eg pumpkin, cauliflower, sweet potato, carrot 400 ml cream 150 grams bacon (optional) pieces 2 cloves garlic crushed 1 small Onion diced 300 grams cheese grated 1 tsp rock salt 1 tsp black pepper
Instructions
- Preheat the oven to 180C
- Depending on the vegetables you've chosen, peel and slice or chop the vegetables, making the pieces fairly thin or small.
- Steam the vegetables until they are soft but still retaining their shape.
- Put the vegetables, onion, garlic and bacon into a rectangular glass or metal cooking tray.
- Cover the vegetable mixture with cream (400ml may be too much or not enough - the trick is not using too much as it makes the bake quite runny). Season with salt and pepper.
- Cover the vegetables with a generous serving of grated cheese
- Put the lid on the crock pot and cook for approximately 20-30 minutes
- Turn the oven up to max and cook for 5-10 minutes uncovered to get the top golden and crunchy
Nutrition Information
Nutrition Facts
Vegetable Bake
Amount Per Serving
Calories 667 Calories from Fat 522
% Daily Value*
Total Fat 58g 89%
Saturated Fat 31g 155%
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 172mg 57%
Sodium 1383mg 58%
Potassium 267mg 8%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 25g 50%
Vitamin A 103%
Vitamin C 102%
Calcium 44%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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