Leftover Nut Loaf, sweetcorn kernels and diced new potatoes with onion, carrot and hints of garlic, all served in a rich broth made from vegetable stock, milk and cream and thickened with a roux. Serves 4- 6
Collect together your equipment (see Recipe Notes below) and ingredients.
Melt a quarter of the butter in the casserole dish over a moderately hot heat and cook the chopped onion and carrots. Cook for around 5 minutes until softened and slightly caramelised.
Add the finely chopped garlic and cook for a further minute.
Now add the flour and cook, stirring, for 2 minutes.
Pour in the stock and milk all at once and stir well until the mixture comes to the boil and thickens. Simmer for a couple of minutes.
Add the chopped potatoes, bay leaf and salt and cook for 5 – 10 minutes until the potatoes are soft.
Then add the sweetcorn and cook for a further 5 minutes.
Stir in the nut loaf and cream and stir to mix. Adjust seasoning and add more salt if necessary.
Serve with chunks of warm fresh bread, in warmed bowls garnished with the cubed nut loaf, sliced spring onions, chopped parsley and a drizzle of cream.
Equipment:
No Nut Loaf?
No problem. Just replace it with your choice of additional vegetables.