I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.
This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.
Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.
I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.
1 Tbsp Olive oil
250 Grams Brussels sprouts
150 Grams Cavelo Nero (or Kale)
175 Grams Mushrooms
400 Grams Cream cheese
250ml Vegetable stock
1/2 Tsp Smoked paprika
Handful of parsley
25 Grams Butter
2 Cloves of garlic
50 Grams Cheddar Cheese
- Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
- Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
- Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
- Mix until thoroughly combined
- Crush or mince the garlic and combine with butter
- Slice the baguette into 2cm slices, and spread with the garlic butter
- Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
- Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown