Our Recipes

Spring Vegetable Casserole

To cook vegetables, bring 2.5cm water to the boil in a 2 litre saucepan over a high heat. Add potatoes, cover and return to the boil. Reduce heat to low. Simmer until potatoes are tender, about 10 minutes. Drain and set aside. Repeat cooking process with cauliflower, carrots and asparagus, cooking separately just until crisp-tender. Preheat oven to 180C. Grease a 2 litre casserole dish with butter or spray with non stick cooking spray. Arrange vegetables in the greased casserole dish. For sauce, melt butter in a medium saucepan over medium heat. Stir in flour until smooth. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt and pepper. Add cheese, stirring until cheese is melted. Pour sauce over vegetables and sprinkle with chopped parsley. Bake until heated through, approximately 15 minutes.

Spring Vegetable Casserole Ingredients
Ingredient Quantity Description Stallholders
Milk2 cups
Plain flour3 tablespoons
Butter45 grams
Asparagus4 stalkscut into 2.5cm pieces
Cauliflower1 smallbroken into florets
Potatoes8 small
Cheese3/4 cup (125g)shredded cheddar
Parsleyfreshly chopped

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