I opened my backdoor this morning to find great piles of parsnips and leeks deposited on the step – which is always a sign that someone has been down to the allotment and harvested the latest that the season has to offer!
Keen to devour the harvest fresh from the plot I set about making this very easy vegetable bake for the family. Vegetables in season are cheaper to buy, taste so much better and have travelled far fewer miles to reach your local supermarket.
Better still if you grow your own you can enjoy the food delights of every season, with the fabulous satisfaction of having nurtured them from seed. So for gardening inspiration visit www.recycleworks.co.uk.
- 500g potatoes thinly sliced
- 500g parsnips thinly sliced
- 1 kg carrots thinly sliced
- 1kg leeks thinly sliced
- 700 ml cream
- 4 tbsp mustard
- 4 tbsp mixed herbs
- Grated parmesan cheese and breadcrumbs
- Salt and pepper to taste
Wash all the vegetables, peel & slice thinly
Boil the potatoes, parsnips and carrots for 3 minutes
Saute the leeks for a few minutes in a small amount of butter
Mix the cream, mustard and herbs together
Put the lightly cooked vegetables to a baking dish
Pour over the cream and mix well with the vegetables
Top with breadcrumbs and grated parmesan cheese
Bake for 45 min to an hour until gently browned on the top. Yum!