Name: Swede and kumara bake
Cook time: 110 min
Total time: 110 min
Yield: 6
Ingredients: 500 gram swedes, sliced thickly; 250 gram kumara, sliced thickly; 1 medium brown onion (150g), sliced thinly; 3/4 cup (90g) grated cheddar cheese; 1/4 cup (20g) grated parmesan cheese; 2 tablespoon fresh dill, coarsely chopped; 2 teaspoon cracked black pepper; 1/2 cup (125ml) cream

Ingredients

500 gram swedes, sliced thickly

250 gram kumara, sliced thickly

1 medium brown onion (150g), sliced thinly

3/4 cup (90g) grated cheddar cheese

1/4 cup (20g) grated parmesan cheese

2 tablespoon fresh dill, coarsely chopped

2 teaspoon cracked black pepper

1/2 cup (125ml) cream

Method

1.Oil 2.5 litre shallow ovenproof dish. Layer half of the swede, kumara and onion in prepared dish, sprinkle with half of the combined cheeses, dill and pepper. Repeat with remaining swede, kumara and onion. Pour cream over top of vegetables; top with remaining cheese mixture.

2.Bake, covered, in moderate oven 1 hour. Uncover, bake further 30 minutes or until top is browned and vegetables are tender.

Recipe can be made 1 day ahead and refrigerated, covered. Casseroles and bakes enhance the flavour of your favourite vegetables in these nutritious, hearty meals including potato and cauliflower gratin and garlic, vegetable and rice casserole.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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