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Vegetable Bake with Pesto crumble

 

Vegetable bake with pesto crumble
Photography by: Sam Wilkinson

Vegetable bake with pesto crumble
 
For the leek infused cream
 
Extra virgin olive oil 2T
2 Leeks, thinly sliced
2 Garlic cloves, finely chopped
Thyme to season
2 cups Cream
Salt and freshly ground black pepper to taste
 
1 large Orange sweet potato, cut into thin slices
1 Butternut, peeled and cut into thin slcies
Potatoes 2, thinly sliced
Celeriac 1, peeled and thinly sliced
Baby spinach 100g
 
For the pesto crumble: combine
 
200g breadcrumbes
75g Parmesan, finely grated
125g basil pesto
 
Heat the olive oil over a medium heat before adding the leeks and garlic, cook them until lightly caramlised then add the thyme. Add the cream and simmer before seasoning with salt and freshly ground black pepper.
 
Add some of the vegetable to the base of a large roasting dish, season lightly and add some of the leek and cream. Continue layering the vegetables and cream mixture while seasoning. Add the layered dish to an oven preheated at 180 to cook for 30 – 40 minutes or until the vegetables are tender. 
 

Sprinkle the crumble over and place it back in the oven to cook for another 10 minutes or until the top is crisp and golden.

 

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