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Ingredients
- 50g (1.5oz) leeks (white part only)
- 75g (2.5oz) broccoli (trimmed weight)
- 75g (2.5oz) cauliflower (trimmed weight)
- 300ml (10.5 floz) full fat cow’s milk
- 40g margarine
- 40g plain flour
- 50g (1.5oz) hard cheese, finely grated
Methods
- Slice the leeks finely. Divide the cauliflower and broccoli into small florets. Place in boiling water then simmer until soft and drain.
- Make the sauce by melting the margarine in a pan. Remove from the heat and stir in the flour to make a paste. Add the milk a little at a time, stirring well between each addition. Return to the heat whisking continuously until the sauce thickens, then reduce the heat and simmer for 1 minute. Add the grated cheese and stir until melted.
- Pour the sauce over the vegetables.
- Chop into small chunks and serve.
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