Checkered Veggie Bake

Ingredients:

• 3-4 medium potatoes
• 1 courgette
• 2 carrots
• 300g Cauliflower florets
• 300g broccoli florets
• 2 tablespoons butter
• 3 heaped tablespoons plain flour
• 1 ½ cups milk
• 50-75g grated cheese
• salt, pepper, mixed herbs.

1. Grease an ovenproof dish – about 25 cm wide and 10cm or more deep.
2. Scrub or peel the potatoes and slice.
3. Peel and slice the carrots and courgettes. Blanch the carrots for about 2 minutes in salted water. Drain and cool.
4. Blanch the cauliflower and broccoli in salted boiling water for 2 minutes. Drain and cool
5. Preheat the oven to 180C
6. Place a layer of potato in the dish, covering the bottom and sides. Sprinkle with salt and pepper. Add a layer of courgettes and a pinch of salt. Add a layer of sliced carrots. Take alternating pieces of broccoli and cauliflower, and arrange into rows, obtaining a checkerboard effect..
7. Heat the butter in a saucepan and add the flour, mixing it in well. Gradually add the milk, and blend in with a wire whisk. Add a pinch of salt, black pepper and a teaspoon of mixed herbs. Once thickened, remove from heat and add the grated cheese, reserving a little for the topping.
8. Pour the sauce over veggies, sprinkle over with the remaining cheese and bake for 60 minutes. Remove and allow to stand for 10 minutes before serving.

Variation: to reduce the baking time, boil the sliced potatoes for about 10 minutes beforehand. The dish can be baked for between 30-40 minutes.

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