This has become one of our favourite side dishes. A cosy, autumnal feel on days when only comfort food will do and also a great way of using up those vegetable left overs from the fridge.
For this recipe we used leeks, cabbage and sprouts (yep I hate them too but bear with me. They taste lush in this recipe) but you could really use any green veggies eg courgette, onions, kale..the list goes on.
The comfort comes from the cheese sauce and crunchy breadcrumb topping. Even my 3 year old will eat vegetables this way and that’s saying something.
So next time you’re having a roast or need a side dish try this out. Best served before snuggling up together on the sofa for an afternoon snooze x
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Add the leek, white cabbage and sprouts to a pan of hot water. Bring to the boil and simmer for 4 minutes. Drain in a collander
Add the butter to a pan to melt on a medium-low heat. Add the flour and cook for 2 minutes. Slowly, bit by bit add the milk. Mixing it in thoroughly each time. Add half of the cheese and heat through until melted. Add salt and pepper to taste and 1 tsp ground nutmeg.
Place the vegetables in an oven proof dish and pour over the sauce.
Blitz your bread in a food processor (or we use our nutri-bullet). Sprinkle the rest of the cheese over your vegetables then spread the bread crumbs over the top of your mixture
Place in the over 1t 200c for 30 minutes or until the breadcrumbs are golden