Creamy Lemon Vegetable Casserole

Thermomix recipe: Creamy Lemon Vegetable Casserole. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 100 g onion, quartered
• 2 cloves garlic
• 30 g olive oil
• 30 g plain flour
• 500 g milk (dairy or plant-based)
• 1 tsp vegetable stock paste
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg (optional)
• 300 g sweet potato, peeled and diced (approx. 2 cm cubes)
• 200 g carrots, peeled and diced (approx. 1 cm cubes)
• 300 g cauliflower florets
• 200 g corn kernels (frozen or canned, drained)
• 1 lemon, zest and juice
• 50 g grated cheese (e.g., cheddar or Parmesan, optional, for topping)

Instructions

1. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
2. Add olive oil. Sauté 5 min / 120°C / Speed 1.
3. Add plain flour. Cook 2 min / 100°C / Speed 1.
4. Add milk, vegetable stock paste, salt, pepper, and nutmeg (if using). Cook 8 min / 90°C / Speed 2 (Reverse).
5. Add diced sweet potato, carrots, and cauliflower florets to the mixing bowl. Cook 10 min / 95°C / Speed 2 (Reverse).
6. Pause, scrape down the sides and bottom of the mixing bowl with the spatula. Check thickness and adjust liquid if needed. Continue cooking 5 min / 95°C / Speed 2 (Reverse).
7. Add corn kernels, lemon zest, and lemon juice. Mix 1 min / 90°C / Speed 1 (Reverse) to combine and warm through.
8. Transfer the creamy vegetable mixture to an oven-safe casserole dish. If desired, sprinkle with grated cheese.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.