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Photo of Spring vegetable Gratin by WW

Spring vegetable Gratin

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: toasted wholegrain bread.

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