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How to make Cheesy vegetable pots

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 200g broccoli, trimmed, cut into small florets
  • 200g cauliflower, trimmed, cut into small florets
  • 1/4 cup reduced-fat dairy spread
  • 1/4 cup plain flour
  • 2 cups low-fat milk, warmed
  • 1 cup grated tasty cheese

Method

  • Step 1 Place carrots in a shallow microwave-safe dish. Add 2 to 3 tablespoons cold water. Cover and microwave on high (100%) for 4 to 5 minutes or until tender. Remove to a bowl. Place broccoli and cauliflower in the dish. Add a little more water, if necessary. Cover and microwave on high (100%) for 3 to 4 minutes or until tender. Drain well.
  • Step 2 Preheat oven to 200°C. Divide vegetables between four 1 1/2 cup capacity (375ml) ovenproof dishes. Set aside.
  • Step 3 Melt spread in a small saucepan over medium heat. Remove pan from heat. Stir in flour. Return to medium heat. Cook, stirring, for 1 to 2 minutes or until mixture forms bubbles. Remove from heat. Slowly add milk, whisking constantly with a balloon whisk until smooth. Return to heat. Cook, stirring, for 1 to 2 minutes or until sauce comes to the boil and thickens. Reduce heat to low and simmer for 2 minutes or until thickened. Stir in half the cheese.
  • Step 4 Spoon sauce over vegetables. Sprinkle with remaining cheese. Place dishes on a tray. Bake for 15 to 20 minutes or until cheese melts and is golden. Set aside for 5 minutes to cool slightly. Serve.