{"id":2763,"date":"2023-05-14T11:26:24","date_gmt":"2023-05-14T03:26:24","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=2763"},"modified":"2026-05-05T13:04:03","modified_gmt":"2026-05-05T05:04:03","slug":"creamy-vegetable-bake","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2023\/05\/14\/creamy-vegetable-bake\/","title":{"rendered":"Creamy Vegetable Bake"},"content":{"rendered":"

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This recipe came about from a Thermomix Cutter recipe on Cookidoo (Vegetable Bake<\/a>). 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.<\/p>\n

There’s a really lovely Firra cast iron casserole dish<\/a> 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.<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

Creamy Vegetable Bake<\/h2>\n
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A delicious creamy bake to use up all your vegetables<\/div>\n
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Course: <\/span>Side<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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