Yummy and filling. Great comfort food when the weather is cold.
| 12 | ounces potatoes, sliced thinly |
| 2 | tablespoon olive oil |
| 1 | medium onion, halved and sliced |
| 1 | leek, sliced |
| 2 | garlic cloves, crushed |
| 1 | carrot, chopped |
| 3 1/2 | ounces sweetcorn |
| 3 1/2 | ounces cauliflower florets |
| 1 1/2 | pints stock, vegetable |
| 1 | teaspoon mixed herbs |
| 1 3/4 | ounce cheese, grated |
| 1 | salt and pepper, season to taste |
| 1 | tablespoon whole wheat flour |
| 400 | grams canned tomatoes, chopped |
- Cook the potatoes for 10 minutes, drain thoroughly and put to one side.
- Heat the oil in a saucepan, add the onion, leek garlic and saute, stirring occasionally for 2-3minutes. Add the remaining vegetables and cook, stirring constantly for a further 3-4 minutes.
- stir in the flour and cook for 1 minute. Gradually add the stock and bring to a simmer add the mixed herbs and seasoning.
- Remove from the heat and tranfer the vegetables to an oven proof dish.
- Arrange the cooked potato pieces on top of the vegetable mixture to cover.
- Sprinkle the cheese on top of the potato slices and cook in a pre heated oven gas mark 5 for 30-35 minutes or until potatoes are golden brown and begin to crispen around the edges.
Herbs, Tomatoes, Vegetables, Main Dish, English, Bake, Fry, Saute, Vegetarian
| Nutrition Facts | ||||||
Serving Size 505.5g |
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Amount Per Serving |
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Calories 262 Calories from Fat
108 |
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% Daily Value* |
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Total Fat
12.0g 18%
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Saturated Fat
3.7g 19%
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Cholesterol
13mg 4%
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Sodium
688mg 29%
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Total Carbohydrates
33.3g 11%
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Dietary Fiber
5.9g 24%
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Sugars
8.3g |
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Protein
8.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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