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Vegetable bake with hazelnut crust

Veg bake
Ingredients:

110g/4oz pasta shapes
25g/1oz butter or margarine
25g/1oz flour
275ml/1/2pt milk
75g/3oz Edam cheese, finely grated
2 teaspoons of English mustard
1 tablespoon of horseradish cream
1 teaspoon of tarragon vinegar
salt and ground black pepper
1 red pepper cored, de-seeded and sliced
225g/8oz courgettes sliced or 450g/1lb broccoli or runner beans
450g/1lb mixed vegetables of your own choice

For the topping
50g/2oz hazelnuts, chopped
25g/1oz butter or margarine
50g/2oz fresh brown breadcrumbs

Method

  1. Cook pasta shapes until just cooked, approximately 10 mins. Drain.
  2. Make a roux sauce in usual way and stir in cheese, horseradish, mustard, vinegar and seasoning.
  3. Prepare all the vegetables; blanch and refresh to keep a good colour.
  4. In a large bowl mix together the pasta, cheese sauce and vegetables. Spoon into an ovenproof dish.
  5. Mix together the nuts, breadcrumbs and melted butter.
  6. Sprinkle on the top of the casserole.
  7. Bake Gas 4. 180ºC/135ºF for approximately 30 to 40 mins until topping is golden.
  8. Serve with fresh crusty bread.

This recipe is one of a series produced by Sue Bridger for the NFWI to illustrate vegetable cookery at the RHS show in Tatton.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? cources run for 2,3 and 4 days and the college is open also to non-members.