Fresh-tasting chunks of vegetables in a cheese custard, topped with nuts and crushed bread sticks, make a simple but filling vegetarian dish. Accompany with tagliatelle or a warmed baguette. Delicious!
The cheese sauce for Cauliflower and Broccoli with Gorgonzola can be made in quantity and frozen, and is excellent for this recipe. You will need half a batch (250ml) instead of the crème fraîche and cheese. At step 2, mix the eggs into the ready-made cheese sauce. Use 2 tbsp grated cheese for the topping. * If you have time, prepare a selection of your own favourite vegetables instead of using the bags of mixed vegetables. * If you have a microwave, ‘baked’ potatoes would go well with the fricassee.
For mixed vegetables, use small cooked new potatoes plus your favourite vegetables, such as baby leeks, courgettes and carrots, as well as green beans or broad beans.
Serve with 8 rashers of cooked back bacon, for non-vegetarians, if you like.
For a speedy all-in-one sauce, mix 15g cornflour with 2 tbsp semi-skimmed milk, then stir in 275ml hot milk. Return the mixture to the pan and bring to the boil, stirring constantly, then simmer gently for 2 minutes. Remove from the heat and stir in 20g butter, 115g grated cheese and seasoning to taste. * Keep a 500ml jar ready-made white sauce in the cupboard for times when you need a speedy sauce. You will need half the jar for this recipe and add 115g grated cheese.