|White stock||1 Cup (16 tbs)|
|French beans||100 Gram|
|Grated cheese||5 Ounce|
|Plain flour||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Cut the vegetables into small cubes.
Heat the butter in a vessel and fry the flour for a little time.
Add the vegetables and fry again for a few minutes.
Add the white stock and boil until the vegetables are cooked.
Add the cream, salt, pepper, parsley and half of the cheese. Sprinkle the balance cheese on top. Serve hot.