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Traditional Vegetable Bake
Traditional Vegetable Bake is a modern Irish recipe for a classic bake of potatoes, black beans and cauliflower in a mustard, milk and onion base thickened with flour. The full recipe is presented here and I hope you enjoy this classic Irish version of: Traditional Vegetable Bake.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesMilk RecipesBaking RecipesBean RecipesIrish Recipes
Traditional Vegetable Bake: An Irish recipe for a bake of potatoes, black beans and cauliflower in a mustard and onion base thickened with flour.
Ingredients:
3 medium potatoes, boiled to cook and cut into 6mm thick slices
1/2 cup black beans, cooked over night and cooked until tender
1 medium cauliflower, divided into florets
750ml (3 cups) water
1 bayleaf
300ml (1 1/4 cups) milk
2 tbsp sunflower oil
1 medium onion, finely chopped
3 tbsp whole-wheat flour
1 tbsp wholegrain mustard
1 tbsp fresh parsley, chopped
2 tbsp butter
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of water to a boil and add the bayleaf and a little salt. Wash the cauliflower florets, add to the pan then bring back to a boil and cook for about 8 minutes or until just tender. Drain and discard the bayleaf (but reserve the cooking water).
Mix the milk with enough of the broccoli cooking water to make 600ml (2 1/2 cups).
Heat the oil in a small pan and gently fry the onion for about 4 minutes, until soft. Scatter over the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk mixture, beating until the mixture is smooth. Add the mustard and cook the mixture gently for 3 minutes more.
Turn the black beans into a large pan and add the cauliflower. Stir to combine then pour over the mustard sauce before stirring in the chopped parsley. Season the mixture to taste and allow to heat through then turn into a greased casserole dish. Arrange the sliced potatoes over the top and dot with the butter.
Transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the cauliflower mixture is piping hot and the top is nicely browned.
Serve hot.
