All About IVFTurn your favourite cracker into a crunchy casserole topping with this creamy vegetarian recipe.
INGREDIENTS
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1 tablespoon extra virgin olive oil
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30g butter, chopped
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1 leek, trimmed, sliced
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3 garlic cloves, crushed
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800g baby potatoes, quartered
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1 1/4 cups vegetable stock
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400g broccoli, trimmed, cut into small florets
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150g sugar snap peas, trimmed
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2 bunches asparagus, trimmed, cut into 3cm lengths
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1/2 cup creme fraiche
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1/2 cup chopped fresh flat-leaf parsley
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70g Ritz crackers, crushed
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1/3 cup grated red Leicester cheese
Also Read: Sweet Paratha Recipe | Meetha Paratha Recipe For Kids
METHOD
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Step 1
Heat oil and butter in a large frying pan over medium-high heat. Cook leek and garlic for 2 minutes or until leek softens. Add potato. Stir to combine. Add stock. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 7 to 8 minutes or until potato is almost tender. Stir in broccoli, sugar snaps, asparagus, crème Fraiche and parsley. Bring to a simmer. Remove from heat.
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Step 2
Preheat grill to medium. Transfer vegetable mixture to a 2-litre (8-cup-capacity) baking dish. Combine crackers and cheese in a small bowl. Sprinkle over vegetable mixture. Grill for 2 to 3 minutes or until lightly browned. Serve.
Also Read: Sweet Paratha Recipe | Meetha Paratha Recipe For Kids
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