4cups/ 600g of frozen or assorted vegetables cut into large chunks SEE NOTE 1
3Tablespoons/ 60g butter
¼cup/ 30g plain OR cake OR all purpose flour
½teaspoonground black pepper
½teaspoondried chilli flakesoptional
2cups/ 500 ml milk
salt and pepper to taste
1cup/ 113g / 4oz grated cheddar cheese SEE NOTE 2
Instructions
Preheat the oven to 356°F / 180°C
Place the vegetables in an ovenproof bowl or tin. Set aside
Make the sauce by melting the butter in a pot over medium heat.
Stir in the flour, ground black pepper, salt and dried chilli flakes if using. SEE NOTE 3
Cook, whisking continuously for 2 minutes or until thick and bubbling. Gradually stir in the milk. Whisk until the sauce thickens slightly. Remove from heat. SEE NOTE 4
Add in half of the grated cheese and whisk until melted.
Gently stir the sauce into the vegetables and top with the remaining cheese.
Bake in the oven at 356°F / 180°C for about 15 to minutes until the cheese is melted and the vegetables are cooked to your preference.·
Video
Recipe Notes
While almost any type of vegetables can be used for this bake here are a few suggestions if you would like to give it a try. Butternut / Pumpkin cubed, cauliflower, broccoli, carrots, sweet potato, zucchini or courgette, brussel sprouts, sweet pepper slices.
Use ½ the cheese for the sauce and remaining ½ for sprinkling over the vegetables before baking
Cook the butter and flour on medium-low heat to prevent burning.
You can add a variety of ingredients to a basic white sauce transforming it into a flavour you prefer. Some of the additional flavourings include chopped chives, different types of grated cheese, dried herbs, dried chilli flakes or even cooked chopped mushrooms.