Wicklewood'S Leftover Vegetable Bake - cooking recipe

Ingredients

4 ounces cooked carrots, chopped
2 ounces cooked peas
6 ounces cooked swede (chopped or mashed)
8 ounces boiled potatoes (boiled)
4 ounces boiled cabbage or 4 ounces brussle mixed sprouts
2 tablespoons butter
2 tablespoons gluten-free flour
3/4 pint milk
10 ounces Mature cheddar cheese, grated
1 teaspoon mustard powder
seasoning

Preparation

Preheat oven to 180c.
Combine the carrots, peas and cabbage and arrange in the bottom of a large casserole dish, season.
In another bowl, mix the swede and potatoes together, (but do not mash).
Over a gentle heat, melt the butter in a small saucepan and remove from heat.
Blend in the flour and mustard powder until smooth.
Return to heat, gradually whisk in the milk, (the mixture will drastically thicken between each addition of milk, at this stage don't rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
Keep whisking until the mixture is smooth.
Gently bring to a light boil.
Stir in 8 oz. of the cheddar until melted, Season to taste.
Pour half of the sauce over the prepared vegetables in the casserole.
Spoon the prepared potato mixture over the vegetables and cover with the remaining cheese sauce.
Sprinkle with remaining cheese and bake for 20 mins or until golden and bubbling.
Serve hot. On its own as a main dish or as a side dish with cold meats.