Creamy and bursting with flavour, this Vegetable Bake, is a perfect side dish to Roasts and Grills, yet just as delicious served at a braai too.
Summer months and year end holidays ahead of us, and we South Africans so look forward to enjoying the leisurely company of our family and friends, be it around a crackling fire for a braai or around a dinner table. It was initially at a braai hosted by my darling brother and his beautiful wife, some 15 years ago, at which I had 1st tasted this Vegetable Bake that was prepared by my sister-in-law.
This Dish, is one of my sister-in-law, Fatheema’s, Signature dish, and has since become one of her many dishes, that have earned our FAMILY FAVOURITE title. We all absolutely love this when she prepares it. I have since made a version of my own, but I still always look forward to her dish. The versatility of this is amazing. It can be used as a side dish to any roast or grill meals, but works wonderfully as a warm side dish that complements a braai too.
I have shared this recipe for years with many of my friends, as they always asked me for the recipe every-time I prepared it, and they have always shared their wonderful feedbacks with me. So if you too are looking for something different to add to your side dish collection, then give EASY VEGETABLE BAKE a try soon.
Don’t forget to rate this recipe, below this post.
Happy Cooking Lovelies
Easy Vegetable Bake - Marsay Family Favourite
Author: Foodeva Marsay
INSPIRED BY FATHEEMA ESSA
YOU WILL NEED:
2 -3 Medium Potatoes or 2 Cups (diced into small cubes)
1 Cup Mushrooms Sliced
1 Cup Tri-Coloured Peppers (capsicum)
1x 410 gram Can Creamstyle Sweetcorn
1 Cup Fresh Cream
1 Tablespoon Lemon Juice
2 Tablespoon Butter
1 teaspoon Chopped Green Chillie and Garlic (or paste)
1/2 teaspoon Cracked Black Pepper
1/2 teaspoon Himalayan Pink Salt (or to taste)
Chopped Fresh Parsley
~ Prepare all the Vegetables as specified
~ Preheat oven to 190 degree Celsius
~ Heat a large enough skillet on the stove using a non stick cooking spray, and add in butter
~ When butter melted, add the chopped potatoes and 1/4 Cup Water
~ Close the skillet with a lid and allow to simmer, ON LOW HEAT, for 5-8 minutes or until potatoes are just turning tender
~ Add in the mushrooms, peppers, Creamstyle Sweetcorn, and rest of the required ingredients
~ Stir through well, and bring back to a gentle simmer on the stove top.
~ If your skillet is ovenproof, you can now slide the skillet into the preheated oven. OR Spray a casserole with non stick cooking spray and topple in the simmering vegetables into the casserole, and slot casserole into the oven.
~ Bake uncovered for approximately 20 minutes or until the potatoes are cooked through well. The Cream should thicken slightly as well.
~ Allow to cool on counter-top for a few minutes, sprinkle in the chopped Parsley before serving with your favourite protein meal.
PERFECT WITH ANY ROAST OR GRILLED MEATS, OR AS A SIDE AT A BRAAI/BARBECUE, AS WELL AS WITH A BIG BREAKFAST FRY UP OR AT BRUNCH.
NOTES BY FOODEV MARSAY
* Add in any other vegetables You prefer, Like Carrots, Butternut, Sweet Potato, but always start sautéing the firmer vegetables first, before adding the quick cooking vegetables.
Another option, is to substitute the lemon juice, by adding half cup Sour Cream and Half Cup Fresh Cream.
It is best served immediately, but if you prepare it ahead of time, and notice the fresh cream thinned out, simply add a slurry of corn starch (maizena) and water to help thicken the bake.
You could also opt to use Double Cream, for a creamier and thicker consistency.
*Kindly share my recipes as posted, ©www.marriamsayed.com*