Veggie Gratin
What colours will you choose?
Ingredients
Lots of veggies (try 1/2 cauliflower, 1 swede, 1 head broccoli and 4 carrots, 1 sweet potato or piece of pumpkin)
1 tablespoon of butter
2 tablespoons plain flour
2 cups of milk
pinch of nutmeg
1/2 cup parmesean cheese, grated
1 slice of multigrain toast (or 1/2 cup breadcrumbs)
Method
Ingredients
Lots of veggies (try 1/2 cauliflower, 1 swede, 1 head broccoli and 4 carrots, 1 sweet potato or piece of pumpkin)
1 tablespoon of butter
2 tablespoons plain flour
2 cups of milk
pinch of nutmeg
1/2 cup parmesean cheese, grated
1 slice of multigrain toast (or 1/2 cup breadcrumbs)
Method
- Cut veggies into chunks and steam till almost soft
- To make white sauce: in a pan, melt butter on medium heat. Add flour and mix for 30 seconds. Add milk slowly and mix with a whisk until thickened. Remove from heat and stir in nutmeg.
- Place veggies in oven proof dish, top with white sauce
- In a food processor blitz cheese and toast. If using breadcrumbs there is no need to do this. Sprinkle cheese mixture on top of veggies
- Bake on 180 degrees celcius for 15-20 mins
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