Mixed Vegetable Bake
|Assorted vegetables||1 Kilogram (Use A Selection Of Washed Vegetables, Such As Cauliflower, Leeks, Onions, Potatoes, Peppers, In Total)|
|For cheese sauce|
|Cheddar cheese||100 Gram, grated|
|Cayenne pepper||1 Pinch|
|Mustard powder||1 Pinch|
Prepare the vegetables: break the cauliflower into florets, slice the cleaned leeks into 1 cm thick slices, peel and quarter the onions, peel and cut the potatoes into 2 cm cubes and cut the pepper (after removing the seeds) into 2 cm squares.
Quarter fill a medium saucepan with water and bring to the boil.
Add 1 teaspoon salt and add the potatoes and onions.
Boil for 5 minutes and add the leeks for a further 3 minutes.
In a separate saucepan boil the cauliflower for about 6 minutes.
The vegetables should be just tender - do not overcook.
The peppers do not need boiling.
Drain the vegetables into a colander over the sink, add the peppers and put into a shallow ovenproof dish.
To make the sauce, melt the butter in a medium sized saucepan over a moderate heat, add the flour and stir with a wooden spoon.
Add the milk slowly, beating all the time.
The sauce should be smooth and shiny after cooking for 2 minutes.
Remove from the heat, add the cheese and seasonings.
Pour the sauce over the vegetables and bake in a hot oven (Gas No. 7 - 425°F - 220°C) for about 25 minutes until the top is golden brown.