What makes fresh veggies even better? Cheese, of course!
This hearty recipe from Co-op is a great way to use up the seasonal broccoli and cauliflower in your EroeGo box while adding that delicious cheesy goodness we all love.
Great on its own or as a side, this dish is just what you need to get rid of the winter blues.
Servings: 4 people
Cook time: 35 minutes
● 50g unsalted butter
● 50g plain flour
● 600ml milk
● 1 tsp English mustard
● 75g cheese, finely grated-we recommend using cheddar or Gruyere
● 1/2 a head of broccoli, cut into florets
● 1 head of cauliflower, cut into florets
Preheat the oven to 190℃ (375℉).
Put the butter in a pan and melt over gentle heat. Add the flour, stir, and cook for a couple of minutes.
Add a little milk and stir it in. Once combined, add a little more, then stir. Keep gradually adding the milk to the saucepan, stirring constantly until it creates a smooth sauce.
Add in the mustard, and sprinkle in half of the cheese.
Steam the vegetables until they’re just cooked.
Put the veg in a baking dish and smother in the sauce. Then, sprinkle the leftover cheese on top.
Bake in the oven for around 15 minutes, until the top, starts to turn golden.
Vegan: To make this dish vegan, try substituting the butter, milk and cheese for your favourite vegan-friendly alternatives.
To store: Once it has cooled, put it in an airtight container and keep it in the fridge for up to 2 days.