Creamy cauliflower and broccoli

INGREDIENTS :

1 medium head broccoli cut into bite-sized florets.

1 medium head cauliflower .

1 cup sliced mushrooms .

¼ cup baby marrows chopped.

1 carrot (julienne) .

¼ cup green beans .

2 tblsp butter.

2 tbsp plain flour.

1 Cup fresh milk.

1 tbsp Knorrox stock powder garlic and onion flavour.

Salt and pepper.

Check also : roasted brussels sprouts with wild mushrooms and cream

METHOD :

Steam vegetables for 4-5 minutes . Drain and set aside.

In a large pan, melt butter at low heat. 

Stir in flour and mix until smooth paste forms.. 

Add in milk, stirring as you go, until you get a smooth sauce. 

Cook for 5-10 mins, stirring continuously, until the sauce has thickened. 

Season sauce with salt and pepper. 

Add vegetables into the sauce and bring sauce to a simmer for a few minutes. 

Stir occasionally so that all the vegetables gets coated in the sauce. Sprinkle Knorrox stock powder (garlic and onion flavour) to add some colour, I added handful of sundried tomatoes.

You may also like : pan-roasted sunchokes and  artichoke hearts with lemon-herb butter 

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