One of those last minute affairs, using left over roasted vegetables to create a pleasing winter bake. Broccoli, potato and kale are cooked until ridiculously tender and then hidden under a blanket of luxurious béchamel. It’s richness is made even more delicious using cream and parmesan in the sauce. I have also tried a version using almond milk for those who are avoiding dairy.
RUSTIC WINTER BAKE RECIPE
Serves 4 as a side
For the béchamel sauce
2 Tbsp butter
1 Tbsp tapioca flour or cornflour
2 cups milk*
A large handful of grated parmesan, about half a cup
½ tsp ground nutmeg
*You can use half milk and half cream for a more luxurious sauce, or almond milk as a dairy free option.
- For the vegetables, you could use leftover cooked cauliflower, broccoli, collard greens and potatoes, enough to fill a large roasting dish.
- For the topping, I used 1 cup walnuts, sourdough breadcrumbs and a mixture of seeds also works wonderfully.
- To make the béchamel sauce, heat the butter in a saucepan until bubbling. Sprinkle over the flour, and cook while stirring for a minute or so. Remove from the stove top.
- Slowly trickle in about 2 cups of milk (here you can use almond milk or a half ratio of milk/cream) whisking constantly, until smooth. Return to the heat, and stir with a wooden spoon until thick and luscious. Stir in the grated parmesan, a flick of ground nutmeg, sea salt and freshly ground pepper.
- Arrange the vegetables in a large roasting dish, then pour the béchamel on top. Sprinkle generously with sourdough breadcrumbs, nuts or seeds. Bake in the oven until bubbling and golden.
For more from Eleanor Ozich see petite-kitchen.com
