Cheesy Vegetable Casserole

Level: Easy

Serves: 8

Prep: 15 minutes

Cook: 35 minutes

Ingredients:

500g broccoli florets

500g cauliflower florets

500g leeks

(or any other vegetable)

85g butter

1 onion

30g flour

500ml chicken stock

100g cream cheese

½ tsp salt

½ tsp pepper

250g grated cheese

3 tbsp bread crumbs (optional)

Preparation:

Lovely with a beautiful piece of roast and some potatoes!

Preheat oven on 190C.

Slice the leeks (about 1 cm thick). In a pan bring some water to the boil. When the water is bubbling, put in the leeks, broccoli and cauliflower florets for about 4-5 minutes. Drain the water and put the drained vegetables to the side. Fry the finely chopped onion in the butter on medium heat. When the onions are translucent, add the flour, stir it in and continue frying for another minute. Add the cold chicken stock (or water and 1 chicken soup cube), whisking constantly cook until the sauce thickens. Then add the cream cheese, salt, pepper and stir until the cream cheese is melted and the sauce is nice and smooth. Taste and add more seasoning if necessary.

Layer half the vegetables in a medium roasting pan or in a casserole dish, pour over half the sauce, then add the rest of the vegetables, the rest of the sauce and finish it with some breadcrumbs (optional - for texture). Bake it for 35-40 minutes. Let it cool down a bit (so the sauce thickens a bit more) and enjoy!