This is a classic dish that can dress up the most boring vegetables. I personally think cheese or bacon (or sometimes both) can make any meal better!
You will need...
1/2 a large head of cauliflower
1 head of broccoli
1 large carrot
2 washed potatoes (I used red delight)
1 cup of peas (fresh or frozen)
For the sauce
1/3 cup plain flour
3 cups whole milk
salt & pepper & freshly grated nutmeg
1/2 cup cheddar cheese
For the topping
1 cup cheddar cheese
1/4 cup breadcrumbs
2 tbs roughly chopped flat leaf parsley
1. Preheat the oven to 200 degrees celsius, grease a large 3-4Lt capacity ceramic baking dish.
2. Peel the carrot and potato and dice into 1 inch pieces then transfer to a microwave safe bowl with a little water, cover with glad wrap and microwave for 1 minute on high to begin the cooking process. Drain and set aside. Wash the cauliflower and broccoli and trim into neat florets.
3. Melt the butter in a large, heavy-based saucepan on medium-low. Once melted, reduce the heat to low and stir in the flour. Cook for 2-3 minutes.
4. Heat the milk in a microwave-safe bowl or dish in the microwave, uncovered, for 1 and 1/2 minutes until hot (watch so that it doesn't boil over), grab a whisk, then slowly pour the milk into the butter and flour mixture, whisking continuously to prevent lumps.
5. Add a little salt and pepper, and a pinch of freshly ground nutmeg, then cook on a low heat until thickened to a creamy consistency. Add 1/2 a cup of cheese and stir to melt through the sauce.
6. Carefully place all the vegetables in the mornay sauce and fold carefully to coat. Then transfer into your greased baking dish.
7. In a small bowl, mix the cheese with the breadcrumbs and parsley, then sprinkle the mix over the vegetable mornay. Place dish, uncovered, in the oven and bake for 25 minutes until golden.
8. Once cooked, use a large serving spoon to scoop generous portions. Make sure everyone gets a bit of the crispy cheesy crust! This recipe traditionally goes alongside baked fish (such as salmon), or you can add a 420gr tin of tuna chunks in spring water (drain out the liquid) to the mix before baking, continue the recipe as per usual and serve it as its own meal.