Cheesy vegetable and nut bakeby Jen Owen
|Preperation time: 20 mins
Cooking time: 35 mins
|750g baby potatoes, thickly sliced;
2 large cauliflowers, cut into florets;
4 heads broccoli, cut into florets;
785g leeks, thickly sliced;
200g plain flour;
4 pints milk;
500g cheddar, grated;
2 tbsp wholegrain mustard;
500g white breadcrumbs;
100g pine nuts, toasted;
200g walnut pieces, toasted.
|Boil the potatoes in salted water for 15 minutes
until tender, drain.
Cook the other vegetables in boiling salted water for about 5 minutes until tender. Drain and mix them together and put in 2 large dishes.
Using 2 large saucepans, melt the butter, mix in flour and cook for 1 minute. Gradually blend in the milk and bring to the boil, stirring. Add the cheese, mustard and season. Pour over the vegetables and mix until evenly coated.
Mix together the breadcrumbs and nuts and sprinkle over the vegetables. Cook under a hot grill until golden.
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