Carrot, cauliflower, broccoli and mustard gratin

Carrot, cauliflower, broccoli and mustard gratin

Ingredients (4 servings)

  • 500g frozen carrot, cauliflower and broccoli
  • 20g butter
  • 1 garlic clove, crushed
  • 1 tablespoon plain flour
  • 1 cup milk
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 2 tablespoons wholewheat breadcrumbs

Method

Preheat the grill on high.

Cook vegetables following packet directions. Drain. Transfer to a 5 cup-capacity flameproof, ovenproof dish.

Place butter and garlic in a saucepan over medium heat for 2 minutes until butter has melted. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Remove pan from heat. Slowly add milk and mustard, stirring constantly. Return pan to heat. Cook, stirring, for 3 minutes, until sauce boils and thickens. Add parsley. Season with salt and pepper. Pour over vegetables in dish. Sprinkle with breadcrumbs.

Place dish under grill for 3 to 4 minutes or until breadcrumbs are golden. Serve.

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