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| Creamy Vegetable
Bake |
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Overall preparation time: 60 min
Serves:
4
Description: A delicious way to serve vegetables, to
complement grilled steaks or on its own with a mixed
salad.
Per serving: 433 calories , 20 (g) of fat |
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| Ingredients |
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125g (4oz)
Cambazola cheese,
diced
salt
and freshly ground black pepper
500g (1lb) potatoes,
peeled, sliced and boiled
25g (1oz) plain
flour
300ml (1/2 pint) milk
200g
tub Quark
2 carrots,
sliced
2 onions,
chopped
500g (1lb) potatoes,
peeled, sliced and boiled
50g (2oz) butter
175g
(6oz) red
cabbage, shredded
175g (6oz) white
cabbage, shredded
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| Instructions |
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Heat half the
butter in a pan and cook the cabbage, carrots and onions for 5-6
minutes, stirring occasionally. Transfer to an ovenproof
dish.
Heat most of the remaining butter in the pan,
stir in the flour and cook for 1 minute.
Gradually stir
in the milk and cook for 1-2 minutes until thick and
smooth.
Beat in the quark, cheese and seasoning to
taste. Pour over the cabbage mixture.
Arrange the
sliced potatoes on top. Melt the remaining butter and brush
over the top.
Place in a preheated oven 200 C, 400 F,
Gas Mark 6 for 25 minutes or until the potatoes are golden.
For an extra crispy top, place under a preheated hot grill for 2-3
minutes before serving.
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