Ingredients
- 2 pounds ixed vegetables: cauliflower, broccoli, carrots, potatoes, leeks
- 1 clove garlic, crushed
- 2 ounces butter
- 2 ounces plain flour
- 1/2 pint milk
- 1/4 pint water
- 4 ounces dolcelatte cheese
- 4 ounces mozzarella, thinly sliced
- salt and freshly ground pepper
Make it step by step
- Preheat the oven to 350 F/180 C/gas mark4.
- Wash and slice the leeks and carrots, divide the cauliflower and broccoli into florets, and cut the potatoes into small pieces. Steam them until just cooked but still fairly firm to the bite. Place in a large buttered casserole dish.
- Melt the butter in a pan, stir in the flour and cook for 1 minute.
- Remove from the heat and gradually add the milk and water. Return to the heat and stir until thickened. Add the crushed garlic, two cheeses and seasoning to taste.
- Pour over the vegetables and bake in the oven for about 20 minutes or until heated thoroughly. Serve immediately with a side salad and follow with a fruit dessert such as blackcurrant fool.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.