Wicklewood'S Leftover Vegetable Bake Recipe

Name: Wicklewood'S Leftover Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces cooked carrots, chopped; 2 ounces cooked peas; 6 ounces cooked swede (chopped or mashed); 8 ounces boiled potatoes (boiled); 4 ounces boiled cabbage or 4 ounces brussle mixed sprouts; 2 tablespoons butter; 2 tablespoons gluten-free flour; 3/4 pint milk; 10 ounces Mature cheddar cheese, grated; 1 teaspoon mustard powder; seasoning

Servings: persons

4 ounces cooked carrots, chopped
2 ounces cooked peas
6 ounces cooked swede (chopped or mashed)
8 ounces boiled potatoes (boiled)
4 ounces boiled cabbage or 4 ounces brussle mixed sprouts
2 tablespoons butter
2 tablespoons gluten-free flour
3/4 pint milk
10 ounces Mature cheddar cheese, grated
1 teaspoon mustard powder
seasoning

1
Preheat oven to 180c.
2
Combine the carrots, peas and cabbage and arrange in the bottom of a large casserole dish, season.
3
In another bowl, mix the swede and potatoes together, (but do not mash).
4
Over a gentle heat, melt the butter in a small saucepan and remove from heat.
5
Blend in the flour and mustard powder until smooth.
6
Return to heat, gradually whisk in the milk, (the mixture will drastically thicken between each addition of milk, at this stage don't rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
7
Keep whisking until the mixture is smooth.
8
Gently bring to a light boil.
9
Stir in 8 oz. of the cheddar until melted, Season to taste.
10
Pour half of the sauce over the prepared vegetables in the casserole.
11
Spoon the prepared potato mixture over the vegetables and cover with the remaining cheese sauce.
12
Sprinkle with remaining cheese and bake for 20 mins or until golden and bubbling.
13
Serve hot. On its own as a main dish or as a side dish with cold meats.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces cooked carrots, chopped, 2 ounces cooked peas, 6 ounces cooked swede (chopped or mashed), 8 ounces boiled potatoes (boiled), and more.

Yes, Wicklewood'S Leftover Vegetable Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wicklewood'S Leftover Vegetable Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions