Vegetable Bake
Root veg in a tomato sauce, topped with crispy sliced potatoes
Servings: 6
Calories: 366kcal
Ingredients
Topping
- 100 ml oil 14p from a 1 litre bottle
- 1 kg white potato
Base
- 150 g white potato
- 340 g carrots
- 185 g swede
- 150 g onion
- 400 g tomatoes
- 400 g beans cannellini, haricot etc
- 3 tbslp parsley fine chopped, optional
- 2 bay leaves optional
Instructions
- Prepare the vegetables and saute in a little oil / butter / fat from the joint until soft.You really need to do this, once you add the tomatoes, the potato and carrot only soften very slowly because of the acid in the tomatoes, and boiled onion is not the flavour we are after here.
- While the vegetables are softening, slice about a kilo of potatoes into coins, ??? thick. You can either peel them or not.
- Tip into a microwavable dish, cover them with a lid or plate and microwave until soft. It takes 10 minutes in my microwave. Set aside.
- Once the veg are cooked through, add a tin of tomatoes, a couple of bay leaves and some chopped parsley if you have it. No need to worry if you have no herbs, you'll be fine without them.
- Tip in a tin of beans or chickpeas, juice and all
- Season with salt and pepper, I used a teaspoon of each and a sprinkle of chilli flakes, not many
- Tip the vegetable mix into the baking dish you will be using.
- You might need to bubble the mix to reduce the liquid down a bit
- Lay the cooked potato slices over the top
- Drizzle with oil and sprinkle with salt and pepper - I like to use Aleppo pepper which looks pretty, or you could use cayenne or paprika.
- Now blast in a hot oven until the topping is crispy, and the base is hot, serve immediately
Notes
Variations for savoury vegetable bakes
- Any root vegetable you have will work well here.
- The base can be any vegetables that you think will work, I’ve tried loads of different combinations and like all of them so far.
- try parsnip and chestnut
- use different kinds of beans, or spicy mixed beans
- swap the beans for big green or brown lentils
- use mushroom ragout as the base
- The vegetable bake is vegan as it is, or you can add all kinds of meaty things
- add cooked bits of bacon, pepperoni etc
- or chopped chicken
- or maybe prawns
Nutrition
Calories: 366kcal | Carbohydrates: 51g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 67mg | Potassium: 1417mg | Fiber: 9g | Sugar: 11g | Vitamin A: 10666IU | Vitamin C: 78mg | Calcium: 87mg | Iron: 3mg
