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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Delicious when served with steamed green veggies. Rich and filling. Ingredients:
25 g butter |
1 teaspoon dijon mustard |
100 ml beer |
100 ml double cream |
100 g vegetarian cheddar cheese |
450 g potatoes, thinly sliced |
225 g turnips, thinly sliced |
225 g sweet potatoes, thinly sliced |
2 teaspoons caraway seeds |
Directions:
1. Heat oven to 190°C.
2. Grease an ovenproof dish.
3. Melt the butter and add the mustard, beer and cream. Mix well and bring to the boil.
4. Remove from the heat and stir in three quarters of the cheese mixing well.
5. Bring a pan of water to the boil and cook the potatoes for 4 minutes Remove and pat dry.
6. Cook the turnips and sweet potatoes in the same water for 4 minutes and remove and pat dry.
7. Layer the vegetables in the greased dish alternating with the sauce and a sprinkle of caraway seeds.
8. Finish with the sauce and the rest of the cheese.
9. Bake for 35 minutes until golden and bubbly.
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