Baked Mont d'Or with diced mixed vegetables

For 1 Mont d'Or, you will need:

1 250 ml mushrooms
2 1 carrot
3 1 shallot
4 1 turnip
5 2 Jerusalem artichokes
6 50 ml peas
7 30.96 ml butter
8 1 Mont d'Or cheese
9 salt
10 pepper

Change those ingredients for: 1 Mont d'Or 2 Monts d'Or 3 Monts d'Or

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
30 min.	28 min.	58 min.

Keeping: Should be eaten immediately.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 25 min.

Baked Mont d'Or with diced mixed vegetables : Photo of step #1

Prepare all the vegetables: rinse and dry them (except the mushrooms) and dice small, apart from the shallot which should be chopped finely.

As Mont d'Or is a seasonal cheese available in winter, you will need to use frozen peas.

Stage 2 - 1 min.

Baked Mont d'Or with diced mixed vegetables : Photo of step #2

Melt 30.96 ml butter in a large frying pan on medium heat.

When hot, add the chopped shallot, salt and pepper, then cook for 1 minute without colouring.

Stage 3

Baked Mont d'Or with diced mixed vegetables : Photo of step #3

Then add all the other vegetables and cook until tender, stirring frequently.

Stage 4 - 5 min.

Baked Mont d'Or with diced mixed vegetables : Photo of step #4

As the vegetables are diced small, they will cook rapidly, in 5 minutes at most.

Take off the heat and set aside.

Stage 5 - 2 min.

Baked Mont d'Or with diced mixed vegetables : Photo of step #5

Preheat the oven to 340°F (170°C).

Slice the top off the Mont d'Or and keep this "lid" to one side for later. Scoop out most of the cheese, leaving a little around the sides.

Stage 6 - 2 min.

Baked Mont d'Or with diced mixed vegetables : Photo of step #6

Put the cheese you as you remove it into a microwave-proof bowl.

Heat the cheese in the microwave until just melted. This is best done in several short bursts on maximum power, stirring each time.

If you don't have a microwave, melt the cheese in a pan on very low heat, stirring frequently.

Stage 7 - 1 min.

Baked Mont d'Or with diced mixed vegetables : Photo of step #7

Tip the vegetables into the melted cheese and mix well.

Stage 8 - 2 min.

Baked Mont d'Or with diced mixed vegetables : Photo of step #8

Refill the Mont d'Or with the cheese and vegetable mixture.

You may well have more filling than there is room for, so any leftovers can be put into ramekins for another meal.

Stage 9 - 20 min.

Baked Mont d'Or with diced mixed vegetables : Photo of step #9

Put the "lid" back on the Mont d'Or and bake for about 20 minutes until the top is browned.

Serve piping hot with the cheese still in its box so that everyone can dig in with a spoon.

Remarks

You can use any vegetables you prefer or whatever is available to buy. The important thing is to keep the shallot, finely chopped, but the rest is up to you.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 Mont d'Or : 8.22 €

Note : These prices are only approximate

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	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Tomato omelette, Breton leek and mushroom tart, Summer Salmon Blanquette, Chicken pie, ... All
	Peas: You can check-out other recipes which use it, like for example: Salmon "en papillote" with small vegetables, Pea risotto "mantecare", Chicken breasts in a potato crust, Fillet of pollack cooked in two stages, Paella, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Scallops with crunchy vegetables and wine sabayon, Roscoff loaf, Baked potoatoes with herb butter or cream , Mackerel rillettes, ... All
	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Normandy seafood stew, Melt-in-the mouth meat and vegetables in a sealed casserole, Purée of Jerusalem artichokes with foie gras, Country vegetable soup, ... All

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