Leek and Carrot Medley
Ingredients
- 2 lb leeks trimmed and thickly sliced
- 1 1/2 lb carrots thickly sliced
- 3/4 pint vegetable stock
- 3/4 pint fresh milk
- 2 oz cashew nuts toasted
- 1 1/2 oz flour
- 1 1/2 oz butter
- 3 oz Sage Derby cheese grated
- salt and freshly ground pepper
- 2 oz fresh wholemeal breadcrumbs
Instructions
- Place the vegetables in the saucepan with the stock, bring to the boil, cover and simmer for 10 minutes.
- 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.
- 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.
- Pour the sauce over the vegetables. Sprinkle the breadcrumbs over and grill until golden brown.
Calories: 589 kcal
Carbohydrates: 78 g
Protein: 18 g
Fat: 26g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 54 mg
Sodium: 841 mg
Potassium: 1198 mg
Fiber: 11 g
Sugar: 24 g
Vitamin A: 33009 IU
Vitamin C: 40 mg
Calcium: 453 mg
Iron: 8 mg