3 leeks, trimmed and thickly sliced
3 courgette (zucchini)s, thickly sliced
25 g (1 oz) polyunsaturated margarine
3 tbls (25 g) 1 oz plain flour (All purpose)
450 ml (3/4 pint) semi-skimmed milk
salt and pepper, to taste
two 400 g (14 oz) cans butter beans, drained and rinsed
90 ml (6 tbsp) chopped fresh parsley
25 g (1 oz) fresh wholemeal breadcrumbs
2 oz (50 g) mature Cheddar cheese, grated
3 courgette (zucchini)s, thickly sliced
25 g (1 oz) polyunsaturated margarine
3 tbls (25 g) 1 oz plain flour (All purpose)
450 ml (3/4 pint) semi-skimmed milk
salt and pepper, to taste
two 400 g (14 oz) cans butter beans, drained and rinsed
90 ml (6 tbsp) chopped fresh parsley
25 g (1 oz) fresh wholemeal breadcrumbs
2 oz (50 g) mature Cheddar cheese, grated
method
1. Cook the leeks and courgettes in 2.5 cm (1/2 inch) boiling water until just tender, then drain.
2. Melt the margarine in a saucepan, then add the flour and cook for 1 minute.
3. Add the milk, stirring until thick. Bring to the boil, lower the heat and season.
4. Add the leeks, courgettes, butter beans and 60 ml (4 tbsp) of the parsley to the sauce and mix well.
5. Turn the mixture into an ovenproof serving dish.
6. Mix together breadcrumbs, cheese and remaining parsley and sprinkle over evenly.
7. Bake at 200°C (400°f) mark 6 for 30 minutes.
2. Melt the margarine in a saucepan, then add the flour and cook for 1 minute.
3. Add the milk, stirring until thick. Bring to the boil, lower the heat and season.
4. Add the leeks, courgettes, butter beans and 60 ml (4 tbsp) of the parsley to the sauce and mix well.
5. Turn the mixture into an ovenproof serving dish.
6. Mix together breadcrumbs, cheese and remaining parsley and sprinkle over evenly.
7. Bake at 200°C (400°f) mark 6 for 30 minutes.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
