Ingredients
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1 small BroccoliCut into florets
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1 small CauliflowerCut into florets
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1 Low salt stock cube
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4 tablespoons Creme Fraiche or Philadelphia Cheese
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1 tablespoon Strong Cheddar CheeseGrated
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1/2 teaspoon Dijon Mustard
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Pinch Smoked Paprika
Directions
Steps
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1
Done
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Preheat the oven to 190°C/375°F/Gas mark 5. |
|
2
Done
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Bring 300ml of hot water to the boil in a large saucepan. Dissolve 1 low salt stock cube in the water. Add cauliflower florets (leave them fairly large) and simmer for 5 minutes. Add broccoli florets and simmer until both vegetables are almost cooked, but still firm. |
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3
Done
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Remove the vegetables from the cooking liquid but retain the liquid. Place the vegetables in a heatproof dish. |
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4
Done
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Mix the creme fraiche or Philadelphia cheese with 4 tablespoons of the slightly cooled cooking liquid (stock), the Cheddar cheese, Dijon mustard and smoked paprika. |
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5
Done
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Spoon the sauce over the vegetables and place the dish in the preheated oven. |
