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Creamy Vegetables Recipe

Home > Brisbane > Recipes | Food and Wine
Published October 1st 2011
Today I am a veggie lover however when I was a kid it was a very different story. As a youngster it was a nightly mission for my parents to see me down my peas and carrots, let alone cauliflower or zucchinis.

This easy and simple recipe will have you and your fussy little ones eating big plates of just veggies and is also a fantastic and fulfilling meal for vegetarians.

Tasty creamy vegies
A simple and tatsy way to eat more vegies.


Firstly, you need a large casserole dish and 300 MLs of plain old cream. Here are the veggies that I throw in but you choose the ones you like:

Potatoes
Pumpkin
Corn kernels
Zucchinis
Carrot
Cauliflower
Peas
Sliced onion
Cabbage
Brocoli.

Prep the veggies as you normally would as if you were going to boil them, layer the sliced goodness as if you are preparing a lasagne and pour in the 300mls of cream, add 100mls of water and throw into the oven on 180 deg for a good hour. Half way through stir the veggies around evenly.

Serve with a good steak or just as my partner and myself do, on it's own - just a huge plate of veggies that will make your mouth water. Plan to repeat this all over again within the next week or two. Believe me, I have never tasted veggies so good and different. Even the kids will be asking for more.

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Why? For a tatsy way to eat more vegies
When: anytime
Where: anywhere
Cost: around $15 for all ingredients
Comments
Mmmmm so that's the secret :)
By Retired Writer 113091 - senior reviewer
Monday, 3rd of October @ 04:37 am
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