Alive and Cooking

Pot Roasted Vegetable Mornay

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(Serves 4-6)
½ a Jap pumpkin
1 medium sweet potato
3 large carrots
2 Spanish onions
6 cloves of garlic
2 large field mushroom
2 medium zucchini
4 roma tomatoes
Splash of olive oil
Salt and pepper

125g butter
125g plain flour
1 litre milk
150g cubed cheese


Melt the butter in a saucepan, stir in the flour and cook over medium heat for about 5 minutes, slowly pour in the milk, stirring constantly until a thick smooth sauce is attained.
Peel the pumpkin, sweet potato, and carrots, cut into chunks then toss in olive oil salt and pepper.
Chop the field mushrooms into quarters and add to the other vegetables
Place into a large roasting pot and bake at 200°C for ½ an hour.
Cut the onions into quarters and chop the zucchini into 5 cm pieces and add to the roasting pot with the whole garlic, return to the oven for a further 15-20 minutes.
Add the tomatoes for the final 10 minutes. Season with salt and pepper.
After about one hour of total cooking time pour over the white sauce, sprinkle over the cubed cheese then place under a grill until the cheese is golden brown.

Pot Roasted Vegetable Mornay