Calories per servng 220.
ingredients
serves 4
225 g (8 oz) leeks, sliced
175 g (6 oz) carrots, diced
450 g (1 lb) cauliflower, broken into florets
100 g (3 1/2 oz) frozen peas
300 ml (10 fl oz) skimmed milk
200 g (7 oz) low fat soft cheese
25 g (1 oz) cornflour
25 g (1 oz) half fat Cheddar cheese, grated
15 g (1/2 oz) fresh wholemeal breadcrumbs
2 teaspoons olive oil
salt and freshly ground black pepper
method
1. Cook the leeks, carrots and cauliflower in a large saucepan of lightly salted, boiling water for 5 minutes. Add the peas to the pan and cook for a further 5 minutes. Drain well.
2. Meanwhile, gently heat the milk and low fat soft cheese together; whisking until smooth. Mix the cornflour with a little cold water to make a thin paste. When the milk and cheese mixture is almost boiling, add the cornflour paste and cook, stirring, until you have a thick and smooth sauce. Season to taste.
3. Transfer the drained vegetables to a flameproof dish and pour over the sauce. Mix together the grated cheese, breadcrumbs and olive oil, and sprinkle over the top. Grill under a medium heat for 2-3 minutes until the topping is bubbling and golden. Serve at once.
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