We haven't had a vegetable tian/bake for some time, in fact since we stopped using the oven due to vastly increased fuel prices. However, with fuel prices set to fall from April, Paul is looking at making a deep vegetable tian, or a vegetable bake. You can largely use whatever you have in the fridge - onions can be swapped for leeks, you could add garlic too, and potatoes could be swapped for sweet potatoes, carrots could be swapped out for swede, though I think it's always good to have cabbage in there for this deep baked dish.
Have with whatever you fancy, though we love with veggie sausages and a gravy of some sort.
2 tbs Olive Oil
2 Onions, sliced
2 large Carrots, grated
1/2 small Cabbage, sliced thinly
4 large Potatoes, sliced thinly
3 tsps Mixed Herbs
1 tbs Vegetable Bouillon powder, stock cubes or just 2 tsp salt
100g Cheddar Cheese or cheese/cheeze of choice, grated (Optional)
In a deep ovenproof dish use 1 tablespoon of olive oil to oil the bottom and sides. Then add a layer of onions on the base, followed by a layer of cabbage, then another of carrots and a final layer of potatoes. Sprinkle over 1/3 of your dried mixed herbs... repeat these layers twice more meaning that your top layer is potatoes sprinkled with herbs.
Mix your stock powder/cubes or salt with 100ml just boiled water and then pour over the potatoes. Finally, pour the remaining tablespoon of olive oil over the surface.
Cover with a tight fitting lid, or add a layer of greaseproof paper over the potatoes and then cover the top of the dish in tinfoil. Bake in a pre-heated oven at 160c for 2 hours. After 2 hours, turn the heat up to 180c, take the dish out of the oven with oven gloves, remove the lid (or greaseproof paper and foil) and place back in the oven and bake uncovered for another 30 minutes to brown a little. If you're adding the optional grated cheese do this before putting backm in the oven and baking for this extra 30 minutes.
...long term partners.