Spring vegetable Gratin
6 individual, (1 bunch)
1 medium, thinly sliced
1 bunch(es), cut diagonally into 5cm lengths
2 small, halved crossways, cut into 1cm thick batons
Peas, green, boiled
1¼ cup(s), (200g)
1½ cup(s), (375ml)
Pizza blend cheese
1⅓ cup(s), (120g)
2 tbs, finely chopped
- 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.
- 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.
- 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.