Serves: 6
Cooking: 20 min
Preparation: 5 min
- 1 onion, halved
- 2 cloves
- 500 ml (2 c) milk
- 1 bay leaf
- 2,5 ml (½ t) black pepper corns
- 30 ml (2 T) flour
- 30 g butter
- 60 ml (¼ c) cream
- 5 ml (1 t) wholegrain mustard
- 175 g mature cheddar, grated
- 1 kg mixed vegetables, blanched (cauliflower, broccoli, carrots)
Preheat the grill.
1. Stud the onion halves with the cloves. Put in a pan with the milk, bay leaf and pepper corns and bring to the boil over medium heat.
2. Remove from the heat and set aside for 5 minutes to infuse. Strain the milk into a jug and discard the bay leaf and pepper corns.
3. Melt the butter in a non-stick pan, add the flour and cook over medium heat while stirring for 1 minute. Remove from the heat and gradually beat in the milk. Return the pan to the heat and bring to the boil while stirring for 10 minutes. Remove the pan from the heat and stir in the cream, mustard and 100 g cheese.
4. Place the vegetables in an ovenproof dish and pour the cheese sauce over the vegetables. Scatter the remaining cheese over and grill for 5 minutes or until the cheese is bubbling and golden brown.