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Stilton and Root Vegetable Bake

A community recipe by

Not tested or verified by Nigella.com

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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

Metric Cups
  • 400 grams stilton cheese (approximately)
  • onion
  • butter
  • potato
  • carrot
  • swede
  • root vegetables (such as sweet potato and parsnip)
  • 14⅛ ounces stilton cheese (approximately)
  • onion
  • butter
  • potato
  • carrot
  • 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.

  • Slice all the root veg into 5mm slices. Chuck them in a pan of boiling water and leave to simmer for 10 minutes.
  • Meanwhile, chop the onion however you like (sometimes I do rings, sometimes I dice, depending on my mood) and fry in too much butter. The butter helps bind the whole recipe together so use a lot for the onion. In the original recipe it suggested doing this in a frying pan but I normally cheat and pop the chopped onion and butter in a bowl and microwave them, simply because I find the more big pans there are in the washing up the more daunting it looks! While all this is going on, slice the Stilton as best you can into 5mm slices.
  • When the ten minutes is up, drain the veg and mix with the onion/butter mixture and lay in a ceramic roasting dish (or as many dishes as you need, obviously).
  • Lay the Stilton slices over the top, and don’t be mean! There can be gaps between the stilton slices, but aim to cover 75% of the veg at the very least.
  • The whole lot then goes into a preheated oven at gas mark 7 (220 / 425 degrees I think) for 20 minutes. During this time, the Stilton melts down, flavouring and moistening all the veg. Then serve!
  • Slice all the root veg into 5mm slices. Chuck them in a pan of boiling water and leave to simmer for 10 minutes.
  • Meanwhile, chop the onion however you like (sometimes I do rings, sometimes I dice, depending on my mood) and fry in too much butter. The butter helps bind the whole recipe together so use a lot for the onion. In the original recipe it suggested doing this in a frying pan but I normally cheat and pop the chopped onion and butter in a bowl and microwave them, simply because I find the more big pans there are in the washing up the more daunting it looks! While all this is going on, slice the Stilton as best you can into 5mm slices.
  • When the ten minutes is up, drain the veg and mix with the onion/butter mixture and lay in a ceramic roasting dish (or as many dishes as you need, obviously).
  • Lay the Stilton slices over the top, and don’t be mean! There can be gaps between the stilton slices, but aim to cover 75% of the veg at the very least.
  • The whole lot then goes into a preheated oven at gas mark 7 (220 / 425 degrees I think) for 20 minutes. During this time, the Stilton melts down, flavouring and moistening all the veg. Then serve!
  • 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.

    Tell us what you think

    What 1 Other has said

    • Just 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.

      Posted by battiest on 25th January 2014
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