Rustic Winter Bake Recipe

Try Eleanor Ozich’s bake with bechamel sauce for a delicious winter dish

Rustic Winter bake. Picture / Eleanor Ozich.

One of those last minute affairs, using left over roasted vegetables to create a pleasing winter bake. Broccoli, potato and kale are cooked until ridiculously tender and then hidden under a blanket of luxurious béchamel. It's richness is made even more delicious using cream and parmesan in the sauce. I have also tried a version using almond milk for those who are avoiding dairy.

Serves 4 as a side 

For the béchamel sauce:
2 Tbsp butter
1 Tbsp tapioca flour or cornflour
2 cups milk*
A large handful of grated parmesan, about half a cup
½ tsp ground nutmeg
*You can use half milk and half cream for a more luxurious sauce, or almond milk as a dairy free option.

1. For the vegetables, you could use leftover cooked cauliflower, broccoli, collard greens and potatoes, enough to fill a large roasting dish.

2. For the topping, I used 1 cup walnuts, sourdough breadcrumbs and a mixture of seeds also works wonderfully.

3. To make the béchamel sauce, heat the butter in a saucepan until bubbling. Sprinkle over the flour, and cook while stirring for a minute or so. Remove from the stove top.

4. Slowly trickle in about 2 cups of milk (here you can use almond milk or a half ratio of milk/cream) whisking constantly, until smooth. Return to the heat, and stir with a wooden spoon until thick and luscious. Stir in the grated parmesan, a flick of ground nutmeg, sea salt and freshly ground pepper.

5. Arrange the vegetables in a large roasting dish, then pour the béchamel on top. Sprinkle generously with sourdough breadcrumbs, nuts or seeds. Bake in the oven until bubbling and golden.

• For more from Eleanor Ozich see  

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