Thursday, November 11, 2010

Broccolli, Walnuts and Potato Bake


Vegetables (can be frozen, that´s what I use out of season)

Mushrooms (tinned)

Chick Peas


Gravy mix (vegetarian substitute, gluten, yeast and wheat free "Free & Easy")
Worcester sauce (GF, V, "Life" free from range)

You can use anything that gives that dark brown sauce

Butter or Margarine or any equivalent

Fresh mint from the garden or any other similar herb in season

Nuts and seeds

Walnuts (shelled)
Sunflower seeds (shelled and salted)
Pecans (shelled)


Heat the oven to 180 degrees centigrade or the equivalent

Peel and cut the potatoes into quarters and steam or boil

Whilst they are cooking, put the vegetables and the dry mix for gravy in a pot and let infuse together until they start boiling (if you use fresh vegetables here, add water), let simmer until soft but not stewed through.

Chop up the nuts and seeds finely and set aside

Chop up the mint and set aside

When the potatoes are ready, mash them with the butter, mint and you can add a few chopped onions here if you like.

Take the vegetable mixture from the pot and pour into an oven proof dish and top with the mashed potatoes, sprinkle the chopped nuts and seeds onto the top, put little nobs of butter on top for extra browning and bake in the centre of the oven for 30 minutes, that´s it, a lovely hearty, crunchy topped vegetable bake.

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