About this recipe:Carrots, broccoli and onions, baked in a cheesy béchamel sauce, are delicious served as a light vegetarian supper dish, or as a side dish with meat or fish.
400g carrots, peeled and sliced
2 onions, sliced
250g broccoli, cut into small florets
1 tbsp plain flour
250ml semi-skimmed milk
few drops of Tabasco sauce
pinch of ground nutmeg
50g mature Cheddar, grated
salt and freshly ground black pepper
fresh herbs to garnish (optional)
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat the oven to 200°C (gas 6). Cook the carrots and onions in a steamer, over a pan of boiling water, for 12 minutes. Add the broccoli florets and steam for a further 8 minutes.
Meanwhile, melt the butter in a small saucepan over a low heat. Add the flour and stir for 30 seconds. Gradually pour in the milk and bring to the boil, stirring constantly, until thickened.
Remove the pan from the heat and beat in the egg and half the cheese. Add a few drops of Tabasco and the nutmeg and season with salt and pepper.
Put the vegetables in a 1.5 litre ovenproof dish. Coat them with the béchamel sauce and sprinkle over the remaining cheese.
Bake for 20–25 minutes until bubbling and golden. Serve immediately, garnished with fresh herbs, if liked.
For individual portions, bake in four 400ml ovenproof dishes, at 200°C (gas 6), for 15–20 minutes, until golden. * Gruyère has good melting properties and would make a delicious alternative cheese to Cheddar.