You may use vegetables of choice. I used the following. Great for an alkaline diet, to eat as is or serve with grilled chicken, steak or fish, even a braai.
1 sweet potato peeled and cut in chunks.
1/2 butternut peeled and cut in chunks.
2 gem squash cleaned and 1/4.
3 carrots cut in chunks.
2 mielies cut in 4.
2 red skinned potatoes peeled and 1/4.
1/2 head of broccoli portioned in chunks.
1/2 head cauliflour portioned in chunks.
Steam the vegetables and allow to cool.
1/4 onion sliced thinly.
1 tspn butter.
1/2 green pepper chopped.
1/2 packet of Kale chopped.
Saute onion in butter.
Add Kale and green pepper.
Saute for 5 mins. And allow to cool.
White Sauce:
1 L milk.
1 heaped Tablespoon Butter.
Salt and white pepper to taste.
Flour.
1 tspn Robertson veggies sprinkle.
Heat the butter in a pot. Add the milk.
Allow to simmer and add flour.
About 1/4 cup. Depending on how thick.
Add flour to your liking of thickness.
I made mine nice and smooth and thick so my vegetable bake does not become watery. Add salt and pepper and robertsons veggies sprinkle.
Remove from heat.
In a baking dish.
Add the vegetables. Sprinkle with cheese of choice.
Then add white sauce. Then the Kale mixture.
Top with white sauce and cheese. Bake till cheese is melted and yummy.
I enjoyed this on its own for Sunday Lunch. Light and yummy.
Prepared, tried and tested by: Nazley Ally
