Leek and Carrot Medley recipe
information
505 Calories per portion
ingredients
900 g (2 lb) leeks, trimmed and thickly sliced
675g (1 1/2 lb) carrots, thickly sliced
450 ml (3/4 pint) vegetable stock
450 ml (3/4 pint) fresh milk
50 g (2 oz) cashew nuts, toasted
40 g (1 1/2 oz) flour
40 g (1 1/2 oz) butter
75 g (3 oz) Sage Derby cheese, grated
salt and freshly ground pepper
50 g (2 oz) fresh wholemeal breadcrumbs
675g (1 1/2 lb) carrots, thickly sliced
450 ml (3/4 pint) vegetable stock
450 ml (3/4 pint) fresh milk
50 g (2 oz) cashew nuts, toasted
40 g (1 1/2 oz) flour
40 g (1 1/2 oz) butter
75 g (3 oz) Sage Derby cheese, grated
salt and freshly ground pepper
50 g (2 oz) fresh wholemeal breadcrumbs
method
1. Place the vegetables in the saucepan with the stock, bring to the boil, cover and simmer for 10 minutes.
2. Drain and reserve the liquid. Make up to 900 ml (1 1/2 pints) with milk. Place vegetables and cashew nuts in an ovenproof dish. Keep warm.
3. Place the flour, butter and liquid in a saucepan, heat stirring continuously until the sauce thickens, boils and is smooth. Cook for a minute. Remove the pan from the heat, add cheese and stir until it has melted. Season to taste.
4. Pour the sauce over the vegetables. Sprinkle the breadcrumbs over and grill until golden brown.
2. Drain and reserve the liquid. Make up to 900 ml (1 1/2 pints) with milk. Place vegetables and cashew nuts in an ovenproof dish. Keep warm.
3. Place the flour, butter and liquid in a saucepan, heat stirring continuously until the sauce thickens, boils and is smooth. Cook for a minute. Remove the pan from the heat, add cheese and stir until it has melted. Season to taste.
4. Pour the sauce over the vegetables. Sprinkle the breadcrumbs over and grill until golden brown.
serving amount
serves 4
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