Yield: 1 servings
|2 pounds||Mixed vegetables; (cauliflower,|
|; broccoli, carrots,|
|; potatoes, leeks)|
|1||Clove garlic; crushed|
|2 ounces||Plain flour|
|4 ounces||Dolcelatte cheese|
|4 ounces||Mozzarella; thinly sliced|
|Salt and freshly ground pepper|
1. Preheat the oven to 350øF/180øC/gas mark4.
2. Wash and slice the leeks and carrots, divide the cauliflower and broccoli into florets, and cut the potatoes into small pieces. Steam them until just cooked but still fairly firm to the bite. Place in a large buttered casserole dish.
3. Melt the butter in a pan, stir in the flour and cook for 1 minute.
Remove from the heat and gradually add the milk and water. Return to the heat and stir until thickened. Add the crushed garlic, two cheeses and seasoning to taste.
4. Pour over the vegetables and bake in the oven for about 20 minutes or until heated thoroughly. Serve immediately with a side salad and follow with a fruit dessert such as blackcurrant fool.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.