Today I am going to post a very tasty, easy and vegetarian dish. The first time I made it, I found it so delicious that I had said to myself, I would do it again.
In case you have a toothache, this recipe is also welcomed. It is tender and it melts in your mouth. One thing I also like about it is that you can mix vegetables that are in season and you end up with a nice colored dish. This recipe is from “Original card from Delicious Meals Made Easy”.
Cheesy – topped vegetables
- 3 carrots, peeled and sliced
- 1 cauliflower, divided into florets
- 225 (8 oz) broccoli, divided into florets
- 75 g (3 oz) frozen peas (you can choose petit pois if you want or fresh peas)
Sauce (as you know, there is never enough sauce so you can double the ingredients):
- 40 g (1 1/2 oz) butter (or 80 g)
- 40 g (1 1/2 oz) plain flour (or 80 g)
- 450 ml (3/4 pint) semi-skimmed milk (or 1 l for a the same milk or a whole one)
- 100 g (4 oz) reduced – fat double Gloucester cheese, grated (or 200 g of that cheese or cheddar or any other that you prefer)
- 2 tsp Dijon mustard (or 4 tsp)
- 1/4 (or 1/2) tsp salt
- black pepper
- 2 tsp of dried herbs de Provence (optional, for a herby flavour)
- Boil the carrots in a big pan of water for 3 minutes. I said big because you add the cauliflower, broccoli and peas. And they need space. Boil for 4 minutes or until the vegetables are just tender.
- Drain the vegetables. Transfer to a flame – proof dish or a Jena oval or square dish and keep covered.
- For the sauce, melt the butter in a pan. Add the flour and cook gently, stirring, for 1 minute. Remove from the heat and gradually stir in the milk. Heat gently, stirring constantly, until the sauce thickens. Stir in three – quarters of the cheese, the mustard and seasoning.
- Pour the sauce over the vegetables and stir until well coated. Sprinkle over the remaining cheese.
- Preheat the grill to medium. Put the dish under the grill for 5 minutes, or until the cheese starts to bubble. Serve.