This is a great dish for even keeping the non-vegetarians happy. Root vegetables are great value for money of course, you can use any selection of vegetables you fancy depending on what is in season and available. I like to serve it with a crisp green vegetable for a nice bit of crunch.
|Values shown are approximate.|
Melt the butter in a large pan, add the prepared root vegetables, cover and cook gently for 10 minutes, tossing the pan occasionally to ensure they cook evenly. Add the leeks and cook for another 3-4 minutes until just tender, stirring occasionally.
Stir in the flour and cook for another minute. Gradually stir in the stock, milk and chopped tomatoes. Cover and simmer gently for 10 minutes until all the vegetables are just tender. Preheat the oven to 190C (375F), Gas mark 5.
To make the topping, melt the butter in a pan and stir in the breadcrumbs until evenly coated. Remove from the heat and leave to cool a little, then stir in the Cheddar, nuts and seeds. Season to taste. Stir the parsley into the root vegetable mixture and season to taste.
Spoon into a 2.25 litre (4 pint) shallow ovenproof dish and spoon over the topping. Bake for 20-25 minutes or until bubbling and golden. Serve straight to the table with a bowl of the broccoli to serve separately.
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