Thursday, January 30, 2014

Recipe: Cauliflower, Leek and Broccoli Gratin

A delicious cheesy scrummy side dish, or a nice vegetarian main course, served with hunks of buttered bread. Been starting to make my own bread actually, because it's really cheap and not as difficult or time consuming as people think. This is a nice change from the usual cauliflower cheese, with a nice variety of textures. For caterers, this can be made in large quantities, and work as a fantastic side dish to roast dinners.

Cauliflower, leek and broccoli gratin (side dish for 4)

1 Large head cauliflower, florets cut off
1 large head broccoli, florets cut off
3 leeks, sliced diagonally into thick rings
60g butter
60g flour
550ml skimmed milk
225g grated Leerdammer
Salt and pepper to taste
Paprika to garnish

1. Steam the leeks for 5 minutes in a large steamer. Add the cauliflower and broccoli and steam for a further 12 minutes, or until soft.
2. Meanwhile, make the cheese sauce. Melt the butter, stir in the flour, and gradually add the milk. Once thick, add 175g of the Leerdammer (leaving 50g to sprinkle on top!) and stir until melted. Season to taste.
3. Mix together the steamed vegetables and cheese sauce, and pour into a large baking dish. Top with the rest of the Leerdamer and put under a hot grill for about 5 minutes, or until golden  and bubbling.

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