Ola Blurt Foodies!
So, yesterday I shared a REAAAALLY simple recipe with you for a delicious stuffing for roast chicken! You can check that post our HERE if it interests you.
So, with a roast chicken main in mind, I thought that today I would share quite a nice side to accompany a roast. It has the whole "Sunday roast" vibe about it - but is a little bit of a fresh approach on something which is pretty standard really. It is always fun to change things up a little, and if you are a "cauli in white sauce" fan... then I am pretty sure you are going to like this!
WHAT YOU WILL NEED
THE VEG:
Baby Marrows (whole)
Baby carrots (whole)
Young broccoli stems (whole)
THE SAUCE:
3/4 cup of butter
3/4 cup of all purpose flour
1/2 a chicken stock cube, crumbled
Fine black pepper
1 cup of grated cheddar or gouda cheese
1 cup of milk
2 teaspoons of crushed garlic
2 teaspoons of chopped parsley
First things first is to prepare the veg. You want them to be cooked but still quite firm - so I normally blanche them. To blanche you will add the veg to already boiling water for a relatively short period of time. The carrots will take the longest at approx. 7 minutes. The marrows about 5 minutes and the broccoli about 3 minutes.
Once those are done, you can drain and set them to one side to cool for a few minutes - then lay them out in a linear fashion in a shallow baking dish as I have shown in the photo below.
Next up is the sauce, which is super simple. In a medium sized pot, melt the butter - once the butter is melted - add the crushed garlic, pepper, crumbled stock cube and the flour and whisk it until you have a nice smooth paste.
NB: You will need to have everything for the sauce on hand and nearby because it is a quick process and if you walk away - it is going to burn.
Once you have achieved the paste like consistency, you need to add the milk. Continue stirring often and bring it to the boil. Once it has come to a boil, the sauce will thicken nicely. Stay with it, stirring constantly - lower the heat and just allow it to simmer for a few minutes, giving the flavours a chance to work their way into the sauce.
Then remove the sauce from the heat and add half of the grated cheese and most of the chopped parsley... just save a little bit for a sprinkling over the top later. Stir the cheese into the sauce until it has completely melted and combined with the sauce.
Now you are ready to add the sauce onto the veg. Pour a generous amount of the sauce over the vegetables making sure not just to coat them but to cover them and almost fill the shallow baking dish. Once you are done with that, add the remaining grated cheese on the top of the sauce and give a crack of black pepper, a sprinkling of the parsley and then pop it under the grill until until the cheese has melted and it is golden and crispy!
Bon Appétit
❤❤❤
Until next time...
Much Love from Country Bumpkinland, South Africa xxx
Jaynielea
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