Ingredients
- 15 grams butter
- 150 grams chopped broccoli
- 150 grams chopped cauliflower
- 100 grams thinly sliced cavolo nero
- 700 millilitres milk
- 4 tablespoons plain flour
- 29 grams grated parmesan
- 60 grams extra mature cheddar cheese
- 1 teaspoon wholegrain mustard
- 2 cloves of garlic
- salt
- pepper
Instructions
- Preheat your oven to 220 degrees
- Add your broccoli, cauliflower and cavolo nero to a pan of salted water. Bring to a simmer and leave to cook for around 4 minutes
- In a separate saucepan, melt your butter on a low-medium heat. At this point you can add your garlic, chopped or crushed and cook for a minute
- Spoon in the flour and pour in the milk. Here you can turn up the heat to medium-high. Stir continuously for around 7-8 minutes as the sauce thickens
- Pop in the mustard and grate the cheddar cheese into the sauce. Stir through until all melted and combined
- Add your cooked, but al dente, vegetables to the sauce. Season well with salt and pepper
- Pour everything into a baking dish, before grating the parmesan over the top
- Bake in the oven for around 20-25 minutes or until the top is golden brown
- Serve up just by itself for lunch, or with big fluffy, buttered baked potatoes for a hearty dinner
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