Heat the vegetable stock
Cut the vegetables into equal sized pieces
Cook in the stock , cook potatoes and carrots longer than the parsnips and leeks. Simmer for about 15 minutes
Remove the veg with a slotted spoon and put them into an ovenproof dish
Bring the liquid to the boil , add the crumbled goats cheese and allow it to melt into the stock
Season with salt and pepper ( not too much salt as the cheese is salty ). Make a cornflour and water paste and add it to the mix of its not thick enough
Stir it through the vegetables
In a bowl rub the butter into the flour and oats , stir through the grated cheese . You could add some herbs if liked
Sprinkle over the cooked vegetables and cook in a hot oven 200c for 25-30 minutes until the top is golden
Ingredients
Directions
Heat the vegetable stock
Cut the vegetables into equal sized pieces
Cook in the stock , cook potatoes and carrots longer than the parsnips and leeks. Simmer for about 15 minutes
Remove the veg with a slotted spoon and put them into an ovenproof dish
Bring the liquid to the boil , add the crumbled goats cheese and allow it to melt into the stock
Season with salt and pepper ( not too much salt as the cheese is salty ). Make a cornflour and water paste and add it to the mix of its not thick enough
Stir it through the vegetables
In a bowl rub the butter into the flour and oats , stir through the grated cheese . You could add some herbs if liked
Sprinkle over the cooked vegetables and cook in a hot oven 200c for 25-30 minutes until the top is golden