Herb Crusted Cheesy Vegetable Bake

Name: Herb Crusted Cheesy Vegetable Bake with Gruyere
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Cauliflower; 1 Piece of Carrot; 250 Grams of Chestnut mushrooms; 1 Tsp of Salt; 1 Tbsp of Olive oil; 1 Tsp of Black pepper; 1 Piece of Red onion; 60 Grams of Gruyere; 10 Grams of Butter; 1 Tsp of Salt; 10 Grams of Plain flour; 2 Grams of Garlic powder; 1 Piece of Vegetable stock cube; 200 ML of Whole milk; 50 ML of Water; 15 Grams of Wholegrain mustard; 60 Grams of Grated mozzarella; 15 Grams of Fresh parsley; 60 Grams of Panko bread crumbs; 2 Grams of Dried thyme; 1 Tsp of Salt; 1 Tbsp of Vegetable oil

with Gruyere

Gruyere is the only cheese that has won the title of best cheese of the world at the World Cheese Awards four times!

184 Reviews

Cals 567 · Prot 32 · Carbs 53 · Fat 27

Vegetarian

Calorie Smart

50 min

Herb Crusted Cheesy Vegetable Bake with Gruyere

Gruyere is the only cheese that has won the title of best cheese of the world at the World Cheese Awards four times!

184 Reviews

Cals 567 · Prot 32 · Carbs 53 · Fat 27

Vegetarian

Calorie Smart

Ingredients

Vegetables

Cauliflower

400 Grams

Carrot

1 Piece

Chestnut mushrooms

250 Grams

Salt

0.5 Tsp

Olive oil

1 Tbsp

Black pepper

0.5 Tsp

Cheese sauce

Red onion

1 Piece

Gruyere 4*

60 Grams

Butter 4*

10 Grams

Salt

0.5 Tsp

Plain flour 10*11*

10 Grams

Garlic powder

2 Grams

Vegetable stock cube 15*

1 Piece

Whole milk 4*

200 ML

Water

50 ML

Wholegrain mustard 13*

15 Grams

Grated mozzarella 4*

60 Grams

Crisp topping

Fresh parsley

15 Grams

Panko bread crumbs 10*11*12*

60 Grams

Dried thyme

2 Grams

Salt

0.5 Tsp

Vegetable oil

1 Tbsp

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *15 Celery, *13 Mustard, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2368 / 567
Fats (g)	26.9
of which saturated (g)	16.4
Carbohydrates (g)	53
of which sugars (g)	16.6
Fibers (g)	9
Proteins (g)	31.8
Salt (g)	1.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil veg

Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to a boil. Chop the cauliflower into small florets. Peel and chop the carrots into half moons. Add the cauliflower and carrots to the pot and cook for 5 min. Drain and add the vegetables to a baking dish.

2 Prep

Meanwhile, clean the mushrooms with a cloth, knife or brush (don't wash them with water). Roughly chop or tear the mushrooms. Peel and finely chop the onion. Grate the Gruyere. Pick and finely chop the parsley leaves.

3 Make topping

Add the bread crumbs, thyme and parsley to a bowl with a pinch of salt and mix until combined. This is your herb crust topping.

4 Make cheese sauce

Heat a pot over a medium heat with the butter. Once melted, add the onion with a pinch of salt and fry for 5 min until softened. Meanwhile, combine the measured water and milk in a jug. Add the flour, garlic powder and crumbled stock cube and cook for 1 min or until a thick paste has formed. Gradually whisk in the milk mixture and cook for 3 min further or until the sauce has thickened. Remove the pot from the heat and add the wholegrain mustard, Gruyere and mozzarella. Whisk until the cheese melts.

5 Bake

Add the mushrooms and the cheese sauce to the baking dish and give everything a good mix up. Top the vegetable bake with the herb crust and a drizzle of oil. Bake for 20 min or until the herb crust is golden brown.