Fresh-tasting chunks of vegetables in a cheese sauce, topped with nuts and crushed grissini, make a simple but filling vegetarian dish. Serve as a side dish, or accompany with tagliatelle or a warmed baguette for a main course.
10 minutes prep time
20 minutes cook time
750 g ready-prepared fresh or frozen mixed vegetables
125 g IGA Signature Shredded Tasty Cheese
200 g crème fraîche or sour cream
2 IGA Signature cage free eggs, beaten
freshly ground black pepper
4 grissini, crushed
2 tablespoons chopped hazelnuts
1 Cook vegetables: Preheat oven to 220°C. Add vegetables to a saucepan of boiling water, bring back to the boil and cook 3 minutes or until just tender (or use a steamer if you prefer). Drain. 2 Make cheese sauce: Reserve 2 tablespoons of cheese for topping and stir remainder into crème fraîche. Mix in the eggs. Season to taste with plenty of ground black pepper. Mix in the cooked vegetables, then transfer to a warm, greased, shallow ovenproof dish. 3 Make topping: Mix grissini with reserved grated cheese and chopped nuts, then scatter over the vegetables. 4 Bake and serve: Bake on top shelf of the oven for 12–15 minutes or until golden and slightly puffed.
Each serving provides:
• 1959 kJ
• 19 g protein
• 37 g fat of which 23 g saturates
• 14 g carbohydrate
For mixed vegetables, use small cooked new potatoes plus your favourite vegetables, such as baby leeks, zucchini and carrots, as well as green beans or broad beans
Serve with 8 slices cooked bacon, for non-vegetarians, if you like!
• If you have time, prepare a selection of your own favourite vegetables instead of using the bags of mixed vegetables
• If you have a microwave, ‘baked’ potatoes would go well with the fricassee
...a quick cheese sauce idea
For a speedy all-in-one sauce, mix 15 g cornflour with 2 tablespoons low-fat milk, then stir in 275ml hot milk. Bring to the boil, stirring constantly, then simmer gently 2 minutes. Remove from heat, stir in 20 g butter and 115 g grated cheddar or other well-flavoured cheese and season to taste.