Special Diet

Butternut, Broccoli and Mushroom au Gratin

cook 20 mins
  • 200 g (7 oz) purple sprouting broccoli, trimmed
  • 300 g (10 oz) butternut squash, peeled, deseeded and chopped
  • 200 g (7 oz) mushrooms, halved
  • 60 g (2 1/4 oz) butter
  • 2 tablespoons plain flour
  • 400 ml (14 fl oz) milk
  • 2 teaspoons wholegrain mustard
  • 100 g (3 1/2 oz) Cheddar cheese, grated
  • Steam the vegetables in a steamer for 8–10 minutes until tender.
  • Meanwhile, melt the butter in a small saucepan, then stir in the flour to make a roux. Cook for 1–2 minutes, then gradually whisk in the milk, and cook, stirring continuously, until the sauce is thick and smooth. Stir in the mustard and half the grated cheese.
  • Transfer the vegetables to an ovenproof dish, pour over the sauce and sprinkle with the remaining cheese. Cook under a preheated hot grill for 5–6 minutes until bubbling and golden.
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