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Cheesy Vegetable Bake with Honey Glazed Carrots
35 minutes + 45 minutes
Serves 4
Ingredients
- 2 potatoes, thinly sliced
- 2 rashers shoulder bacon, diced
- 1 clove of garlic, finely sliced
- 1 cup cheese, grated
- 300ml cream
- 1 kumara, thinly sliced
- 250g pumpkin, thinly sliced
- ½ cup broccoli florets
- 250g baby carrots
- 2 tsp honey
- 1 tsp toasted sesame seeds
- 1 Tbsp butter for greasing
- Salt to taste
- Pepper to taste
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How to Use Four Sides of Your Grater
Method
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1. Preheat oven to 180°C. Lightly grease a medium-sized ovenproof dish.
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2. Arrange half of the potato slices in a single layer followed by a little bacon, garlic, cheese and cream. Repeat this process with kumara and pumpkin slices.
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3. Add broccoli florets every now and then, seasoning as you go. Add remaining potato slices then pour over the remaining cream and sprinkle over the cheese.
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4. Bake for approximately 45 minutes until golden brown.
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5. Boil the baby carrots until cooked to your liking, then remove and drain. Coat the carrots in honey and sesame seeds to serve.
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