Cheesy Mustard Vegetable Bake
 
You will need:

 

400g potatoes, peeled and cut into 3cm cubes

1 choko, peeled, cored and cut into 3cm cubes*

½ cauliflower, cut into florets

1 fennel bulb, trimmed and sliced

1 tablespoon butter

1 tablespoon flour

1 cup milk

1 teaspoon prepared mustard

1 cup grated cheddar cheese

 


 

Boil potatoes and choko until just cooked, drain and set aside. Steam cauliflower and fennel until just cooked. Tip all the vegetables into a lasagne dish and set aside.

 

Make the sauce by heating the butter in a saucepan until melted, stir in the flour and cook until it bubbles. Slowly add the milk a little at a time stirring continuously so sauce doesn’t go lumpy. When all the milk has been added cook for a further 3 minutes before removing from the heat and stir in the mustard. Pour the sauce over the vegetables and sprinkle over cheese.

 

Place in the oven to fan grill at 200°C for 5-10 minutes or until cheese sauce is bubbling.

 

Serves 4- 6

 

* If you don't have any choko use another vegetable, such as carrot, parsnip or pumpkin.

 

For more recipes by Lisa Loveday buy her book here