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Name: Cheesy Vegetable Bake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 kg Potatoes; peeled and cut; ; equal sized pieces; ; (2lb); 50 g Butter; (2oz); 200 ml Sour cream; (7 floz); 1 Garlic clove; crushed; 2 md Leeks; sliced into 1cm; ; rings; 125 g Onion; chopped (4oz); 1 Bag spinach or kurly cale; 125 g Petit pois; (4oz); 125 g Mature cheddar; grated (4oz); Salt; 50 g Sunflower seeds; toasted

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INGREDIENTS

1 kg Potatoes; peeled and cut
; equal sized pieces
; (2lb)
50 g Butter; (2oz)
200 ml Sour cream; (7 floz)
1 Garlic clove; crushed
2 md Leeks; sliced into 1cm
; rings
125 g Onion; chopped (4oz)
1 Bag spinach or kurly cale
125 g Petit pois; (4oz)
125 g Mature cheddar; grated (4oz)
Salt
50 g Sunflower seeds; toasted

Servings

INSTRUCTIONS

Preheat the oven to 190 C, 375 F, Gas Mark 5. Cook the potatoes in a pan of boiling salted water till soft. Drain and mash with the butter, cream, cheese (keeping a little aside to sprinkle on the top) and seasoning. Meanwhile fry the garlic, onion and leek until soft and slightly brown. Cook the petit pois in a pan of boiling salted water. Cook the spinach or kurly cale as per pack instructions. Add the petit pois to the potato mixture. Place 1/2 of it in an ovenproof dish. Top with the onion and leek mixture, followed by the spinach or kurly cale. Finish with the remaining potato mixture. Top with the remaining grated cheese and sprinkle with the toasted sunflower seeds. Bake for 25-30 minutes. NOTES : A delicious vegetable bake, with a nutty cheese topping.Ideal served with baked tomatoes and a green salad.

NOTES

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Cheesy Vegetable Bake

1 kg Potatoes; peeled and cut
 ; equal sized pieces
 ; (2lb)
50 g Butter; (2oz)
200 ml Sour cream; (7 floz)
1 Garlic clove; crushed
2 md Leeks; sliced into 1cm
 ; rings
125 g Onion; chopped (4oz)
1 Bag spinach or kurly cale
125 g Petit pois; (4oz)
125 g Mature cheddar; grated (4oz)
 Salt
50 g Sunflower seeds; toasted

Preheat the oven to 190 C, 375 F, Gas Mark 5.    Cook the potatoes in a pan of boiling salted water till soft. Drain  and mash with the butter, cream, cheese (keeping a little aside to  sprinkle on the top) and seasoning.    Meanwhile fry the garlic, onion and leek until soft and slightly  brown. Cook the petit pois in a pan of boiling salted water. Cook the  spinach or kurly cale as per pack instructions.    Add the petit pois to the potato mixture. Place 1/2 of it in an  ovenproof dish. Top with the onion and leek mixture, followed by the  spinach or kurly cale. Finish with the remaining potato mixture.    Top with the remaining grated cheese and sprinkle with the toasted  sunflower seeds. Bake for 25-30 minutes.        NOTES : A delicious vegetable bake, with a nutty cheese topping.Ideal  served with baked tomatoes and a green salad.

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Nutrition

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Serving Size: 1 Serving (246g)
Recipe Makes: 6 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.8mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.