Ingredients
| 225 gm |
carrots, peeled and left whole |
| 450 gm |
organic local potatoes, peeled and cut into large pieces |
| 75 gm |
butter |
| 1 |
medium sized onion peeled and chopped |
| 450 gm |
leeks cut into small slices |
| ½ pint |
White Sauce, made from: |
| 40 gm |
butter |
| 20 gm |
flour |
| 150 ml |
vegetable stock |
| 150 ml |
milk |
| |
pinch of mace if available |
| |
salt |
| |
FAIRTRADE freshly ground black pepper |
| |
For the topping: |
| 75 gm |
grated cheese |
| 15 ml |
breadcrumbs |
| 2 pinches |
cayenne pepper |
| FAIRTRADE |
Sources
Fresh food
Spices
|
|
Method
Cook the potatoes and carrots in salted boiling water for 15 minutes.
Drain, reserve the cooking water for the sauce.
Gently cook the washed and drained leeks and chopped onion in 50g (2oz) butter
for a few minutes until softened.
Slice the potatoes and carrots thinly and arrange in layers in a baking dish
Make up the sauce and pour it over the vegetables,
scatter the cheese and breadcrumbs and a couple of pinches of cayenne on the top.
Dot the suface with butter.
Bake at Gas Mark 4 for 1 hour.
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