What makes fresh veggies even better? Cheese, of course!
This hearty recipe from Co-op is a great way to use up the seasonal broccoli and cauliflower in your EroeGo box while adding that delicious cheesy goodness we all love.
Great on its own or as a side, this dish is just what you need to get rid of the winter blues.
Nutritional content
Servings: 4 people
Cook time: 35 minutes
Calories 333kcal Total Fat 20.6g Saturates 12.4g Sugar 10.4g Salt 0.6g | Ingredients ● 50g unsalted butter ● 50g plain flour ● 600ml milk ● 1 tsp English mustard ● 75g cheese, finely grated-we recommend using cheddar or Gruyere ● 1/2 a head of broccoli, cut into florets ● 1 head of cauliflower, cut into florets |
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Preparation
Preheat the oven to 190℃ (375℉).
Put the butter in a pan and melt over gentle heat. Add the flour, stir, and cook for a couple of minutes.
Add a little milk and stir it in. Once combined, add a little more, then stir. Keep gradually adding the milk to the saucepan, stirring constantly until it creates a smooth sauce.
Add in the mustard, and sprinkle in half of the cheese.
Steam the vegetables until they’re just cooked.
Put the veg in a baking dish and smother in the sauce. Then, sprinkle the leftover cheese on top.
Bake in the oven for around 15 minutes, until the top, starts to turn golden.
Tips
Vegan: To make this dish vegan, try substituting the butter, milk and cheese for your favourite vegan-friendly alternatives.
To store: Once it has cooled, put it in an airtight container and keep it in the fridge for up to 2 days.