Baked cheesy-topped vegetables

    55 min

    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.

    6 people made this

    Serves: 4 

    • 400g carrots, peeled and sliced
    • 2 onions, sliced
    • 250g broccoli, cut into small florets
    • 25g butter
    • 1 tbsp plain flour
    • 250ml semi-skimmed milk
    • 1 egg
    • few drops of Tabasco sauce
    • pinch of ground nutmeg
    • 50g mature Cheddar, grated
    • salt and freshly ground black pepper
    • fresh herbs to garnish (optional)

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. 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.
    2. 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.
    3. 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.
    4. Put the vegetables in a 1.5 litre ovenproof dish. Coat them with the béchamel sauce and sprinkle over the remaining cheese.
    5. 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.

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    Reviews in English (2)


    Excellent - really tasty dish. Definitely recommend using a good strong cheddar to give it a bit of a kick, but the Tabasco is an inspired touch!  -  12 Mar 2010


    Altered ingredient amounts. added extra cheese lovely!  -  11 Mar 2009