turnip (diced into 2.5cm pieces, same amount as carrot)
1 tsp fresh thyme (chopped)
16 brussel sprouts (trimmed and halved)
parsnip, diced into 2 1/2 cm (1in) pieces (same amount as carrot)
1 small cauliflower (cut into bite size pieces)
1 small onion (diced fine)
1 bay leaf
2 dsp plain flour
30 g butter
1 pint milk
60 g mature cheddar
1 dsp fresh parsley
1 jar of goat cheese boile
225 g fine oat flakes
115 g bread crumbs
In a heavy-based pot saute the leek in a little rapeseed oil until soft. Remove from the heat and pour 1cm of water into the pot. Place the carrots and turnip on top of the leek along with the thyme and a pinch of salt. Place a lid on top and bring to a boil. Lower the heat.
After 3 minutes add the brussels, cauliflower and parsnip and stir. Cover and cook for approx. 10 minutes until the vegetables are tender.
To make the sauce, saute the onion in butter over a medium heat. Stir in the flour and cook for 3 minutes. Remove from the heat and whisk in the milk, stirring constantly to prevent lumps forming.
Season with a little salt, add a bay leaf and return to the heat. Allow the sauce to thicken. Stir in the cheddar cheese and the parsley.
Stir the sauce into the cooked vegetables. Check the seasoning and spoon into an ovenproof dish.
Halve the goats cheese boile and dot around the vegetables.
Mix the oat flakes and the bread crumbs with a pinch of salt and enough rape seed oil to lightly coat the flakes.
Sprinkle over the vegetables and sauce. Press down lightly.
Bake in a pre heated oven at 190°C (375°F/Gas %) for 40 minutes or until the flakes are golden.