Chunky Root Vegetable Bake



Preparation time:

20 minutes

Cooking time:

30 minutes


  • 225g (8oz) SuperValu turnips
  • 450g (1lb) SuperValu carrots
  • 350g (12oz) SuperValu swede
  • 1 large SuperValu parsnip
  • 450g (1lb) SuperValu potatoes
  • 50g (2oz) butter
  • 50g (2oz) SuperValu plain flour or cornflour
  • 600ml (1pt) SuperValu milk
  • 1 tsp mustard
  • 1 tsp dried thyme
  • Salt and pepper
  • 100g (4oz) grated SuperValu Cheddar
  • 2 tbsp dried breadcrumbs



  1. Peel all the vegetables and cut into bite-size pieces and boil for 10 minutes or until just tender. Drain and place in a bowl.

  2. Preheat the oven to 180ºC / 350ºF / Gas mark 4.

  3. Melt the butter in a saucepan and stir in the flour. Remove the pan from the heat and stir in the milk until there are no lumps. Bring to the boil, stirring until thickened and smooth. Add the mustard, thyme, seasoning and half the cheese.

  4. Pour the sauce over the vegetables, stirring until coated. Spoon into a large ovenproof dish, sprinkle with the remaining cheese and breadcrumbs and bake for 20-25 minutes until crusty and golden on top.


To save time, rather than make your own cheese sauce use a packet cheese sauce mix, or a white sauce mix and stir the cheese into it.