Sunday, February 23, 2014

Vegetable casserole (again)

With my new dietary requirements, vegetables playe a much larger part than even before. So we have taken to making a lot of vegetarian dishes. This one is a very pretty casserole with sweet potatoes, leeks, mushrooms, cauliflower, and tomatoes. The trouble with these kinds of casseroles is that the vegetation all cooks at different rates and releases liquids unpredictably. Soggy, tasteless liquid in the bottom of a casserole full of improperly cooked piece parts. Yuk. So this was our attempt to fix that. It got the, "we can serve this to people" accolade, so it must have worked! The saucy flavoring was made from a bechamel - a bit thicker than normal, but plenty tasty. And of course there was cheese - after all cauliflower and cheese are a great combo.

Ingredients - Vegetables

4T vegetable oil
2 medium sweet potatoes, peeled and cubed - 1/2" cubes
3 leeks (white and light green, rinsed and shopped fine)
6 large carrots, scrubbed and sliced into 1/2" pieces
1 head of cauliflower
12 cherry tomatoes
1oz unsalted butter
8 oz mushrooms, roughly chopped and microwaved to extract liquid
1 Recipe cheese sauce (below)
6 T breadcrumbs
salt/pepper - to taste

Method - Vegetables

Pre-heat the milk/onion/cove misxture as described in the cheese sauce.
Pre-heat oven to 350F. Oil a large casserole dish, stir in the sweet potatoes and carrots. Place in the casserole dish in the oven. After about 10 minutes add the leeks and toss together to coat. Leave to cook/dry in the oven for about 35 minutes. 
After 35 minutes, slice the cauliflower (florets only), and toss lightly in oil. Nest the tomatoes in among the vegetables, turn up the oven temperature to 425, sprinkle salt/pepper onto the vegetables. Replace the casserole into the oven. Chop the mushrooms roughly, and put in a microwave safe bow with the butter. Microwave on high for 4-5 minutes. Spoon out the mushrooms (leaving any liquid behind) into the casserole and return to the oven. Start making the cheese sauce (based on a bechamel sauce). As soon as the cheese sauce is made, pour over the vegetables, spread out the sauce, top with breadcrumbs and return to the hot oven for 25-30 minutes.
Remove from the oven when the breadcrumbs are brown and crunchy. Allow to stand for 15 minutes before serving - perhaps with crusty bread....

Ingredients - Cheese Sauce

1 Medium onion, peeled and left whole
24 cloves
1 US Quart whole milk
2oz unsalted butter
3oz All purpose flour
1/4 t freshly grated nutmeg
12 oz grated cheddar cheese

Method - Cheese sauce
Put milk, onion in a saucepan and heat slowly until bubbles form on the surface. Turn heat off, cover and leave to steep for 30 minutes. After 30 minutes, melt the butter over medium heat, and when foaming has stopped, add the flour and cook, stirring vigorously for 3 minutes to cook out the floury taste and make a blonde roux. Do not let the butter flour mixture brown.
Strain the hot milk mixture into the roux while whisking constantly to ensure no lumps. Discard the onion from the strainer. Add the nutmeg.
Bring the roux/milk mixture slowly to the boil allowing it to thicken. Boil gently for about 30 seconds, stirring constantly. Off heat, add the grated cheese and stir in thoroughly.

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