SPRING VEGETABLE COB­BLER

Element - - Food -

• 1 tbsp olive oil • 2 onions, fine­ly­chopped • ½ head cau­li­flower,bro­ken into

flo­rets • 2 ku­mara, peeled and diced • 1 tin chopped toma­toes • 2 cups water • 60g red lentils washed • 2 cour­gettes, sliced • 250g but­ton mush­rooms, halved • 2 tbsp fresh thyme leaves • 225g self-rais­ing flour • 100g but­ter • 115g grated ched­dar • 150ml milk • 1 egg, lightly beaten Pre­heat oven to 180C. Heat oil in pan, cook onions over low heat for 5 min­utes. Add cau­li­flower and ku­mara and gen­tly fry for an­other 2-3 min­utes. Pour in canned toma­toes, water, lentils, cour­gettes, mush­rooms, and fresh thyme. Cover and sim­mer

for 20 min­utes or un­til ku­mara is soft. For the top­ping, place flour,but­ter, and cheese into food pro­ces­sor, pulse un­til re­sem­bles fine­bread­crumbs.

Add milk and egg and pulse un­til com­bined. Roll out onto lightly floured­sur­face, to 1 cm thick. Cut into 5 cm rounds. Place cooked vegetable mix into large casse­role dish, and ar­range dough rounds

to­wards the edge of the dish. Cook for 10-15 min­utes or un­til dough is golden brown and cooked through.

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