This is a very tasty way to feed your kids (and yourself) a whole lot of vegetables without anyone complaining.
1kg mixed vegetables (potatoes, pumpkin, carrot, sweet potato, cauliflower, broccoli)
2 tblsp butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tblsp chicken stock powder
1 bunch fresh chives, chopped
1 cup matured cheese, grated
½ bunch fresh parsley, chopped
4 cups fresh coarse bread crumbs
Peel and cut chosen vegetables into chunky bite sized pieces. Place vegetables into a large casserole dish.
Melt butter in a large saucepan over a medium heat and sauté the onion and garlic 2 minutes. Stir in the cream, stock powder, chives, cheese and parsley, cooking stirring continuously until mixture begins to boil, reduce heat and simmer 2 minutes.
Pour the sauce over the vegetables. Cover with Foil and bake in the pre-heated oven 180 degrees for 40 minutes.
Mix the crumbs with the grated cheese and sprinkle the mix over the vegetables. Bake uncovered in the oven for a further 20 minutes