WINTER VEGETABLE GRATIN #Healthy #Vegetarian

Luckily the present Winter Vegetable Gratin formula is full loaded with goodness as green winter veggies, so it's not all that quite a bit of a carb over-burden. We can at present feel really prudent eating it regardless of it being a smooth, mushy stomach pleaser. Veggies thoroughly offset the cheddar, correct?

I have utilized sprouts, cabbage and leeks here, yet it truly is so adaptable you could nearly include anything you needed. Some kale or carrot maybe? Cauliflower? Some diced chicken or ham would be a delicous expansion as well, I think.

The sauce couldn't be less demanding: only an essential white sauce with some cheddar included. In the event that you are not used to influencing your own sauces, to kindly don't be frightened as it truly is excessively simple: everything you do is liquefy a little spread in a skillet, include an equivalent measure of flour and blend it for a few minutes while it cooks together and after that mix in a little drain at any given moment until you get an excellent thick sauce. Voilà! There you have an essential white sauce, and on the off chance that you need a cheddar sauce, simply soften in some ground cheddar! I included a little nutmeg and mustard to the sauce too as it gives a beautiful profundity of flavor, however they are discretionary, obviously.

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Ingredients

• 250g Brussels sprouts, halved
• Half a Savoy cabbage, roughly chopped
• 2-3 leeks, thickly sliced
• 50g butter
• 50g plain flour
• 500ml milk
• pinch of salt
• pinch of freshly ground black pepper
• 1 tsp ground nutmeg
• 1 tbsp wholegrain mustard
• 200g grated cheese (I used an equal mix of Gruyère and Cheddar)
• Sprinkling of breadcrumbs (enough to lightly coat the top of your dish)

Instructions

1. Bring a large saucepan of water to the boil. Add in the Brussels sprouts, leeks and cabbage, bring back to the boil and cook for 4-5 minutes. Drain vegetables in a colander and refresh under cold water. Leave to drain.
2. Preheat oven to 200°C/400°F/Gas Mark 6.
3. Melt the butter in a pan over a low-medium heat. Stir in the flour to form a paste and cook for 2 minutes.
4. Pour in the milk a little at a time, and continue stirring until a thick, smooth sauce forms. Add in the salt, pepper, nutmeg and mustard and stir to combine. Add in half the grated cheese and stir again until melted and combined.
5. Place the drained vegetables into an oven-proof casserole dish. Pour over the sauce and mix. Sprinkle the rest of the cheese on top, followed by the breadcrumbs.
6. Place the dish in the centre of the oven for 30 minutes until golden brown on top. 

For more detail : bit.ly/2TwPwZr

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