Wednesday, 11 February 2009

Vegetables au Gratin


  • 1 pint milk

  • 3 tbsp flour

  • 25g butter

  • Salt and pepper to taste

  • 4 carrots, sliced thinly

  • 4 leaks, sliced thinly

  • 2 onions, finely chopped

  • 1 stick celery, finely sliced

  • 3 sweet peppers, chopped into strips

  • 2 tbsp olive oil

  • 400g cheddar cheese, grated


  1. Add the milk, flour and butter to a sauce pan and start to heat gently on a low heat. Stir frequently.

  2. Fry the vegetables in the olive oil on a medium heat for 15 to 20 minutes.

  3. Once the milk mixture has started to thicken add most of the cheese (saving a handful for putting on top) and stir until the cheese has melted.

  4. Add salt and pepper to the cheese sauce to taste.

  5. Mix the vegetables and cheese sauce together and pour into an ovenproof dish.

  6. Top with the remaining cheese and put under a hot grill until the top is crisp.

Serves 4. Best served with a loaf of fresh bread.

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