Vegetables Au Gratin


½lb haricot beans
1 onion
½lb mushrooms
2 courgettes
1 red pepper
1 head broccoli
chopped parsley
1 teaspoon basil

Roux Sauce
2oz margarine
2oz white plain flour
1 pint milk or soya milk

¼lb cheese or soya cheese
2 potatoes


  1. Cook and cool the potatoes and haricot beans, separately.
  2. Chop the onion and fry in oil until softened.
  3. Slice the courgettes and dice the pepper before adding to the onion and cooking until soft.
  4. Blanch the broccoli florets, slice the mushrooms and add along with the basil to the cooking vegetables.
  5. Season well and fry until soft.
  6. Add the fresh parsley and beans.
  7. Pour into an ovenproof dish.
  8. Meanwhile, cook the potatoes and slice them.
  9. Now make the roux sauce, firstly meting the margarine and then mixing in the flour whilst stirring continuously.
  10. Slowly pour in the milk and stir until you have a smooth sauce.
  11. Bring to the boil to thicken and reduce the heat.
  12. Season well.
  13. Place the potato slices over the veg in the dish.
  14. Pour the roux sauce over the potatoes and top generously with cheese.
  15. Bake at Gas Mark 6 for ¾ of an hour.

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