Monday, 30 July 2012
Cheesy Vegetable Bake
Serves 4 as a side dish
About 400g of fresh veg (I used broccoli, cauliflower and carrots)
300 ml single cream
Pinch mustard powder
150g grated cheese
1 tablespoon cornflour
Half a packet of crushed crisps
Tablespoon Parmesan cheese
Salt & pepper to season
Gently steam the vegetables until cooked but not soft. Drain and tip into a casserole dish. Preheat the oven to 200c.
Warm the single cream in a saucepan, and season. Add the pinch of mustard powder.
Mix 125g of the cheese with the cornflour, and toss to coat. Add the cheese to the warm milk a spoonful at a time, and let each batch melt before adding the next. Once all the cheese has melted into the cream, remove from the heat and pour over the vegetables. Top with the remaining 25g grated cheese, the crushed crisps & the Parmesan. Pop into the oven for 20/25 minutes, until golden on top.