This recipe came about from a Thermomix Cutter recipe on Cookidoo (Vegetable Bake). I found it to be way too watery – especially since there’s zucchini in the ingredients, so I created my own recipe. I hope you like it as much as we do.
I used a mandoline this time as my Cutter is with a customer to use. I don’t use it enough to warrant having it here, just languishing in a cupboard.
There’s a really lovely Firra cast iron casserole dish available at the Mix Shop that is perfect for this recipe. I own a similar round La Crueset casserole dish, so I used that. Any good, heavy based casserole with a lid can be used.
Creamy Vegetable Bake
Author: ThermoGourmand
Recipe type: Side
A delicious creamy bake to use up all your vegetables
Ingredients
- 1 zucchini (2 if they're small), sliced.
- 2 carrots, peeled and sliced
- 400g potatoes, peeled and sliced
- 1 sweet potato, peeled and sliced
- 180g whipping cream
- lots of grated parmesan
- salt and pepper
Method
- Preheat oven to 200c.
- if you don't have any grated parmesan, place cubes of parmesan into the Thermomix and grate 15 to 20 sec/sp 9. Place in a ziplock bag in the fridge.
- Use a mandoline or the Thermomix Cutter to slice all the vegetables finely. Place them in the casserole dish in the order shown.
- Between each layer, sprinkle with salt and pepper, pour over some of the whipping cream and sprinkle with grated parmesan.
- Place the lid on and bake in the oven for 30 minutes.
- Remove the lid and bake a further 20 to 30 minutes or until bubbling and golden on top.
