Ingredients with Measurements:
- 2 cups chopped mixed vegetables (carrots, celery, onions, potatoes)
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 cups vegetable broth
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat your oven to 375°F.
2. In a saucepan, melt the butter over medium heat.
3. Add the flour and whisk until smooth.
4. Slowly pour in the vegetable broth while whisking constantly.
5. Add the milk, thyme, salt, and pepper. Whisk until well combined.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
7. In a baking dish, layer the chopped vegetables and shredded cheese.
8. Pour the sauce over the vegetables and cheese.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
11. Let the coddle cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 250
Fat: 16g
Carbohydrates: 18g
Protein: 8g
Substitutions for ingredients:
- You can use any combination of vegetables you like.
- You can use any type of cheese you prefer.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add cooked chicken or ground beef for a meatier version.
- Add cooked pasta or rice for a heartier meal.
- Add herbs and spices of your choice for extra flavor.
Tips and tricks:
- Make sure to chop the vegetables into small, bite-sized pieces for even cooking.
- You can prepare the coddle ahead of time and refrigerate it until ready to bake.
- If the cheese starts to brown too quickly, cover the dish with foil again.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the coddle in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the coddle in individual bowls or on plates with a side salad or crusty bread.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, on top of the coddle before serving.
Pairings:
Pair the coddle with a crisp white wine or a light beer.
Suggested side dishes:
Serve the coddle with a side salad, roasted vegetables, or crusty bread.
Troubleshooting advice:
- If the coddle is too thick, add more broth or milk.
- If the coddle is too thin, add more flour to thicken the sauce.
Food safety advice:
Make sure to cook the coddle to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Coddle is a traditional Irish dish that was originally made with leftover meat and vegetables.
Flavor profiles:
The coddle is creamy, cheesy, and savory with a hint of thyme.
Serving suggestions:
Serve the coddle as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Irish
Taste: Savory, Cheesy, Comforting, Hearty