"Gratinéed Vegetables"
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5 from 5 votes

Gratinéed Vegetables

Nothing can be better than cheese laden vegetables using what is in season.
Author: an original recipe from Lavender and Lime


  • 40 g butter
  • 40 g flour
  • 500 mls chicken stock
  • Salt and freshly ground black pepper to season
  • 5 mls Dijon mustard
  • 65 g Cheddar cheese grated
  • 1 head cauliflower cut into florets
  • 1 head broccoli cut into florets
  • 2 large carrots cut into thick chunks
  • 1 large leek cut into thick chunks
  • Paprika for sprinkling
  • 10 g Parmesan cheese grated


  • Preheat the oven to 180° Celsius
  • Place the butter into a sauce pan and melt over a medium temperature
  • Add the flour and stir until combined
  • Leave to cook for 1 minute
  • Add 100mls of the stock and whisk to combine
  • Add the balance of the stock and stir well to ensure there are no lumps
  • Reduce the temperature and leave to simmer until thickened
  • Season to taste and stir in the mustard and grated cheese
  • Place the vegetables into an oven proof dish
  • Pour the sauce over the vegetables
  • Sprinkle the top with paprika and Parmesan
  • Place into the oven and bake for 20 minutes