Name: Creamy Baked Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 sweet potato, peeled and cut into medium chunks; 1 leek, chopped; 1 carrot, peeled and cut into chunks; 1 parsnip, peeled and cut into chunks; ¼ cauliflower, cut into florets (include the chopped leaves if available); 2–3 tbsp olive oil; 300 ml dairy or plant-based double cream; 250 g dairy or plant-based cream cheese; 1 tbsp strong mustard; 1 heaped tsp garlic powder + ½ tsp turmeric; About 120 ml (½ cup) water for the sauce; Salt and black pepper, to taste; Breadcrumbs, enough to cover the vegetables

"This comforting Creamy Baked Vegetables dish features a medley of sweet potatoes, carrots, parsnips, leeks, and cauliflower enveloped in a rich double cream sauce infused with mustard, garlic powder, and turmeric. Topped with golden breadcrumbs and baked until tender and crispy on top, it's an easy way to pack five vegetables into one satisfying meal. Perfect for vegetarians or vegans using plant-based alternatives."

Method 3 Steps

1

Wash, peel, and chop the vegetables into roughly equal-sized chunks. Place in a baking dish and toss with 2–3 tbsp olive oil.
2

Preheat the oven to 160–170°C. In a bowl, mix the cream, cream cheese, mustard, garlic powder, turmeric, salt, and about 120 ml water. The sauce should be creamy, not too runny or too thick.
3

Pour the sauce evenly over the vegetables, then cover with breadcrumbs. Bake for about 40 minutes, or until the top is golden and the vegetables are tender but not mushy. Serve hot.

Creamy Baked Vegetables

🥗 Ingredients (13 items)

Method 3 Steps

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