Slow-baked vegetable 'lasagne' - delicious. magazine

Ingredients

• 2 large carrots, very finely sliced lengthways
• 1 medium onion, finely sliced
• 2 turnips, finely sliced
• 2 beetroot, finely slicedApple-converted-space
• 2 medium potatoes, finely sliced
• 350g roasted red peppers (from a jar), drained
• For the white sauceApple-converted-space
• 700ml whole milkApple-converted-space
• 2 bay leaves
• 2 fresh thyme sprigs
• 30g butterApple-converted-space
• 30g plain flour
• For the crumble toppingApple-converted-space
• 50g butter
• 1 shallot, finely dicedApple-converted-space
• 4 stale bread slices (or toasted fresh bread), broken into chunks
• 1 tbsp finely chopped fresh flatleaf parsley leavesApple-converted-space
• 1 tbsp chopped fresh lemon thyme leavesApple-converted-space
• 1 tbsp blanched hazelnuts
• You’ll also need…Apple-converted-space
• Large baking dish, greased with butter; food processorApple-converted-space
• Good to have…Apple-converted-space
• Mandoline or food processor slicing attachment (see tip)