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Ingredients
| 15 g g | Butter Butter | ||
| 15 g g | Flour Flour | ||
| 200 ml ml | Milk Milk | ||
| 2 tbsp tbsp | Cheddar Cheddar | ||
| 150 g g | Cauliflowers Cauliflower | ||
| 50 g g | Broccolis Broccoli |
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Method
- Firstly make the cheese sauce. Melt the butter in a small saucepan. Using a wooden spoon, add the flour and stir for 2 minutes to allow the flour to cook a little, but be careful that it doesn’t burn.
- Turn up the heat and slowly whisk in the warmed milk, using a hand whisk. Stirring constantly, bring to the boil then immediately turn down the heat and simmer for a minute. Take from the heat and stir in the cheese. Cover with a lid to keep warm.
- Steam the cauliflower and broccoli florets for about 10 minutes, until soft.
- Add the cooked vegetables with the cheese sauce to a blender and purée until smooth.
- Spinach would also work nicely in place of the broccoli in this recipe.
