Stilton and Root Vegetable Bake
A community recipe by CornishClottedCreamNot tested or verified by Nigella.com
Introduction
I think this recipe originally came from a Woman's Weekly recipe book, but it's one I've used almost every week since discovering it. Very simple to make, and the ingredients may not sound exciting, but it is so much more than the sum of its parts. It's a bit like potato dauphinoise but contains no cream and is a complete meal in itself, though it does taste great served with some green veg too, e.g. fine beans. Also it's incredibly easy to use up whatever veg you have lying around. No amounts and measurements given here, just use the amount that looks like it will feed your household, plus a bit extra for seconds!
I think this recipe originally came from a Woman's Weekly recipe book, but it's one I've used almost every week since discovering it. Very simple to make, and the ingredients may not sound exciting, but it is so much more than the sum of its parts. It's a bit like potato dauphinoise but contains no cream and is a complete meal in itself, though it does taste great served with some green veg too, e.g. fine beans. Also it's incredibly easy to use up whatever veg you have lying around. No amounts and measurements given here, just use the amount that looks like it will feed your household, plus a bit extra for seconds!
Ingredients
Serves: 4
- 400 grams stilton cheese (approximately)
- onions
- butter
- potatoes
- carrots
- swede
- root vegetables (such as sweet potato and parsnip)
- 14⅛ ounces stilton cheese (approximately)
- onions
- butter
- potatoes
- carrots
- rutabaga
- root vegetables (such as sweet potato and parsnip)
Method
Stilton and Root Vegetable Bake is a community recipe submitted by CornishClottedCream and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
By serve, I mean place proudly in the middle of the table (careful, you’ll need a trivet or table mat) with a serving spoon and let everyone help themselves.
By serve, I mean place proudly in the middle of the table (careful, you’ll need a trivet or table mat) with a serving spoon and let everyone help themselves.
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What 1 Other has said
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Posted by battiest on 25th January 2014
Show more commentsJust tried this recipe using vegetables from our allotment: potato, swede, parsnip, carrots, onions, leek and garlic. I boiled the swede for 5 minutes before adding the other veggies as I know from experience that it takes longer to cook. Served with bacon, the Bake was delicious, although the sliced swede was still al dente (the rest of the veggies were soft). Will definitely make again, but adjust the cooking times of the veggies.