This is a great recipe for using up any left over veg, in any combination. Carrots, parsnips and leeks work well.  You can use cauliflower, mushroom, onions, spinach.  Sprouts are a surprisingly nice addition too! The only thing that didn’t work out was beetroot – too much pink…

Ingredients

680g/1 1/2 lb vegetables
100g/4oz butter
1 heaped tablespooon flour
300ml/1/2pint milk
100g/4oz breadcrumbs, lightly toasted in butter for a few minutes.
4-6 hard boiled eggs, cooled and chopped roughly
Some chopped fresh parsley

Method

Wash and chop your vegetables into diagonal chunky slices. Sauté in a quarter of the butter, turning frequently. Meanwhile make a white sauce, melting butter then adding flour, cooking for a minute or two, then removing from the heat and adding the milk. Season. Return to the heat and thicken.

Layer the ensemble – vegetables, sauce, eggs, breadcrumbs and bake for 15 minutes in a hot oven. Garnish with the parsley.