These are what we are going to be using - every single bit of the vegetables - including the skins.
Wash potatoes and cut potato and pumpkin into cubes and place in simmer basket (I like to rinse these under running water) SAVE SKIN FROM POTATO
400-500 gms Potato, 200 gms Pumpkin
Cut up veggies and place in top tray of the Varoma SAVE SKIN FROM CARROT
200 gms Zucchini, 1 Carrot, Assorted Veggies to steam - weight is your choice
In a small bowl, place potato and carrot skins - season them with a little olive oil and salt & pepper - set aside - we are going to fry these off when we brown the chicken.
Slice chicken breasts in half horizontalSpray with olive oil and rub with seasoning of choicePlace the seasoned chicken breast into bottom Varoma Tray (we use a trivet from The Mix Shop to rise the chicken off the bottom for air flow) and place tray on top with lid
Seasoning of Choice - we love Season Me Good, 2 Sprays Olive Oil, 500 gms Chicken Breast
Add water and stock to TM BowlYou don't need to add the stock but we like the flavour20 MINUTES | VAROMA | SPEED 2
600 mls Water, 2 tbsp Vegetable Stock
Lightly spray olive oil onto baking dish. Place thinly sliced onion into baking tray.
When cooking time has finished - remove simmer basket with TM Spatula and place potatoes and pumpkin into baking dish. Add vegetables from the top tray to baking dish and set aside.
Return the Varoma dish to the TM bowl and cook a further 5 MINUTES | VAROMA | SPEED 2
It is at this point I make the Bechamel Sauce from Cookidoo. No need to wash the bowl, just rinse and follow Cookidoo instructions.
Place on the cook top a frying pan and heat. When hot, drain potato (yes water will have come out of the potato skins) and carrot skins and put into fry pan. Turn as needed and drain on paper towel when cooked.Place the chicken breasts into the fry for a quick browning and put into ThermoServer to keep warm
When the bechamel sauce is finished cooking - pour over vegetables in the baking dish and sprinkle with Cheese.Cook in the oven for 20 minutes.
Serve and eat. Enjoy!
Notes
While our vegetables are baking in the oven, I like to use the left over oil and flavouring in the pan and throw in some mushrooms, onion, tomatoes and asparagus and give them a quick fry off. Basically whatever is floating in my veggie crisper. Waste not want not You don't have to use the bechamel sauce. You can just spray the vegetables with a little oil and bake them having roasted veggies.You don't even have to bake them. Eat them just steamed. If you do choose this options, don't remove the top tray of vegetables until chicken is complete.