Friday Feast - Vegetables a l'anglaise or Vegetable Nest

I refer to this recipe as Vegetable Nest although its proper name is Vegetables a l'anglaise - meaning 'cooked in a homely manner'.

The recipe, from Sarah Brown's 'Vegetarian Cookery book' 1984, says it doesn't take long to make - I do beg to differ on this as there's quite a bit of cleaning and chopping of vegetables, then the 'nest' is made and baked, then baked again with the filling added. So, do work out the time it's going to take to make - despite using this recipe for well over 20 years I often underestimate the time I need to make it, will I ever learn?! However, it's so delicious that it truly is worthwhile making the effort - plus it's a veggie dish with a difference if you have vegetarian's coming to 'break bread' with you over the festivities.

Vegetables a l'anglaise

Serves 4

2lb (900g) potatoes, peeled
4oz (110g) Cheddar cheese
1 onion, peeled
2 tablespoons oil
salt and freshly ground black pepper
3 leeks, washed and finely chopped
1lb (450g) carrots, scrubbed and diced
1 small cauliflower, divided into florets
8oz (225g) mushrooms, wiped and sliced
2 tablespoons oil
2 teaspoons fresh parsley or rosemary - finely chopped

For the topping:
4oz (110g) Cheddar cheese
1 tablespoon fresh parsley finely chopped

Pre-heat the oven to gas mark 4, 180 degrees C.

Grate the raw potatoes, cheese and half the onion by hand or in a food processor. Mix in 2 tablespoons of oil and season well. Press this mixture into a 9 inch (23 cm) deep pie dish (I use a large souffle dish), building up the sides to form a shell or a 'nest'. Bake in the oven for 45 minutes until the crust is just beginning to brown.

Meanwhile prepare the vegetables. Heat 2 tablespoons of oil and fry the remaining onion (chopped), leeks, carrots and cauliflower florets slowly for 5-10 minutes, turning them over in the pan. Then add the sliced mushrooms and continue cooking all the vegetables for a further 5 minutes with the pan covered. Add the herbs, salt and freshly ground black pepper.

Next, pile the vegetables into the baked cheese and potato crust (nest) and sprinkle 4oz (110g) cheese mixed with 1 tablespoon chopped parsley over the top. Bake for 20 minutes until the edges of the shell look crisp and the cheese has melted. Serve hot.

We find that this dish is lovely just as it comes with nothing else to go with it. But, you could serve it with a green vegetable or a side salad. Crusty bread would probably also be a good accompaniment - and maybe a cheese or tomato sauce.

The main thing to bear in mind, as I said, is the time to prep. all the vegetables and of course the cooking time. But, it's truly worthwhile!! Enjoy, if you do decide to give it a try!

Di
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