Vegetable bake
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Enjoy a vibrant mix of flavours with this vegetable bake. Carrots, shallots, and celery combine beautifully with a hint of curry. The dish is enriched with a creamy mix of eggs and cottage cheese, making it both comforting and tasty.
Ingredients
Vegetable bake
|
Butter
|
25 g |
|---|---|
|
Curry powder
|
¾ tbsp |
|
Carrots (approx. 250 g)
|
3 |
|
Shallots (n. 225 g)
|
3 |
|
Celery stalks
|
5 |
|
Pepper
|
|
|
Eggs
|
2 |
| 200 g | |
|
Vegetable stock
|
200 ml |
|
Chives
|
20 g |
|
Garlic clove
|
1 |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Allow the bake to rest for 10-15 minutes after taking it out of the oven. This gives the egg and cottage cheese mixture time to set fully, making it much easier to slice and serve cleanly.
Sautéing the vegetables before baking helps drive off excess moisture so don't rush this step. If your cottage cheese is particularly wet, drain it slightly before mixing. Gently lift the vegetables as you pour the egg mixture over them to ensure it distributes evenly throughout the dish, preventing dry pockets and giving you a consistent texture all the way through.
This recipe is ideal for meal prepping. Make a full batch at the start of the week, let it cool completely, then slice into portions and store in individual airtight containers in the fridge for up to 3 days. For longer storage, freeze the portions for up to 3 months – thaw overnight in the fridge and reheat in the oven at 180°C for a few minutes before serving.
FAQ: Questions about vegetable bake
Looking to master this recipe and serve it with pride? Our FAQ section covers common questions to help you get the perfect texture and taste.
Can I serve this vegetable bake cold?
Yes, this dish is just as good cold as it is warm. Once cooled, the flavours meld and the texture firms up nicely, making it a great option for meal prepping, packed lunches, picnics, or buffets.
Why did my vegetables sink to the bottom?
This usually happens when the egg mixture is too thin to support the vegetables, often because the cottage cheese has excess liquid or too much stock has been added. Drain the cottage cheese if it looks particularly wet and stick to the recommended amount of stock. Gently lifting the vegetables as you pour the mixture over them, as the recipe instructs, also helps ensure everything is evenly distributed.
How do I know my vegetable bake is done?
Your dish is done when the top turns lightly golden and the edges are gently bubbling. Give the dish a gentle shake; the centre should barely jiggle rather than looking liquid.
You can also insert a knife or toothpick into the middle; it should come out clean with no wet egg residue. Start checking at around 25 minutes. If using a thermometer, the centre should reach at least 74°C before it's ready to serve.
Nutritional values
Energy:
687 Kcal
| Energy distribution % | Nutritional values | |
|---|---|---|
| Fibre | - | 13 g |
| Protein | 23.4 % | 39.6 g |
| Fat | 55.5 % | 43.1 g |
| Carbohydrates | 21.1 % | 35.6 g |
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The trick to better flavour: season in layers
Don't save all your seasoning for the end. Add salt and pepper in stages, while sautéing the vegetables, again when mixing the egg and cottage cheese custard, and once more after baking if needed. This layered approach builds flavour throughout the dish, so every bite is well-seasoned rather than just salty on top with a dull centre underneath.
Mix and match cutting styles for more texture
Varying how you cut your vegetables makes for a more interesting bake. Grate most of the carrots so they melt into the egg mixture, then cut a smaller portion into thin matchsticks or half-moons for pockets of texture.
The same applies to the celery; slice most of it finely so it blends into the bake but leave a few slightly chunkier pieces for bite. This mix of cutting styles gives every mouthful a pleasant contrast rather than a uniformly soft texture.
Brighten your vegetable bake with acidity
A splash of lemon juice or vinegar stirred into the custard brightens the whole dish. It balances the richness of the curry, butter, eggs, and cottage cheese, lifting the flavours and adding a fresh finish to every bite.
More recipes to meal prep this week
If you enjoyed this vegetable bake, these recipes are just as easy to make ahead and keep well throughout the week:
Red lentil curry: a creamy, spiced curry that tastes even better the next day, served with rice and topped with fresh coriander and cashews.
Egg muffins: light, protein-packed muffins that can be made in batches, stored in the fridge, and reheated in minutes.
Can I use frozen vegetables in this vegetable bake?
Yes, frozen carrots, celery, and onions all work well here. Thaw them completely first and drain thoroughly to remove as much excess moisture as possible, then sauté in butter and curry as the recipe instructs before transferring to the baking dish. Skipping the draining step is the most common mistake, too much moisture will prevent the egg mixture from setting properly and can make the bake watery.
