Spring vegetable Gratin
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Top your favourite spring vegies with this creamy white sauce for comfort food at its peak.
Ingredients
Baby carrot
6 individual, (1 bunch)
Yellow capsicum
1 medium, thinly sliced
Green string beans
250 g
Asparagus
1 bunch(es), cut diagonally into 5cm lengths
Zucchini
2 small, halved crossways, cut into 1cm thick batons
Peas, green, boiled
1¼ cup(s), (200g)
Cornflour
2 tbs
Skim milk
1½ cup(s), (375ml)
Pizza blend cheese
1⅓ cup(s), (120g)
Fresh chives
2 tbs, finely chopped
Instructions
1
Steam the carrots for 5 minutes. Add the capsicum and beans and steam for a further 3 minutes. Add the asparagus, zucchini and peas and steam for a further 2 minutes or until all the vegetables are just tender.
2
Meanwhile, whisk the cornflour with ½ cup (125ml) of the milk in a small saucepan until combined. Add the remaining milk and heat over medium-high heat. Cook, stirring, for 4 minutes or until the mixture boils and thickens. Season with salt and pepper. Remove from the heat. Stir in 1 cup (110g) of the cheese until smooth. Stir in the chives.
3
Preheat a grill on high. Divide the vegetables between four 1¼-cup (310ml) capacity shallow ovenproof dishes. Top with the cheese sauce. Sprinkle with the remaining cheese. Place under the grill for 3-4 minutes or until the cheese is melted and golden.
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