Baked cheesy-topped vegetables
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.
Ingredients
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)
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.
COOK SMART
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 & ratings
Average global rating:
(1)
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