Vegetable Bake

Method

1. 1Cut the potatoes into quarters and place into a perforated combi tray. Place these into the combi oven with the setting on steam 100%. Cook these for about 20 minutes until just cooked through. Set aside.
2. 2Slice the carrots into 0.5cm slices, broccoli into florets, slice the onions and capsicums. Place all the vegetables in their own perforated combi trays and give them a light sprinkle of seasoning. Cook the vegetables and take out just before they are fully cooked.
3. 3Place a thick-bottomed pan on the stove top on a low flame. Add butter to the pan, melt and then whisk in the flour, cook out for a further minute. Simmer the milk in another thick-bottomed pan. Add the milk to the butter flour mix one ladle at a time, continually whisking until all the milk is added. Finish with a seasoning of salt, white pepper and nutmeg.
4. 4At the last minute, whisk in 700g of cheese, mustard, oregano and parsley. Leave this to cool slightly.
5. 5Divide all the cooked vegetables into a combi tray and pour over the white sauce, stir gently.
6. 6Sprinkle the remaining cheese over the top and place into the combi oven with the setting on bake 160°c. Cook until the top is golden.