Friday, 2 December 2016
Vegetable cheese with mini roasties
Chop potatoes and roast in hot oil for about 50 minutes.
Flour (gf for us)
Milk (Soya for us)
Steam the veg.
Make a roux by melting the butter, then stirring in the flour until smooth. Gradually add milk, keep stirring until sauce thickens and is smooth - using a whisk helps reduce lumps. Add a teaspoon of wholegrain mustard and shed loads of grated cheese.
Put the veg in an oven dish, top with even more grated cheese and bake while the potatoes finish.
Serve, scoff, watch veg dodger have thirds.