Vegetable and Cheese Gratin

A winter staple, also know as "what the heck do I do with all the root veggies that were in the veg box rather than use them to make compost again?!"...

This reminds me of Sunday lunches at home when I was a child - mum would often use up the left over veg in a delicious gratin like this.

What we had:
1 cabbage
6 large carrots, roughly chopped into bite sized pieces
1 head broccoli

Steam the veggies to make them tender. Meanwhile make a mornay sauce from:
1 pint milk (I use soya milk)
2oz plain flour
2oz butter

Either make the sauce using the all in one method (lob it all into a pan and wait for the butter to melt) or use the traditional roux method. Once the sauce has thickened, add:
2 tsp english mustard powder
2 tsp french mustard
100g grated cheddar.

Add a drained can of butter beans to the mornay sauce then layer the veggies into a gratin dish. Pour over the sauce and beans and top with a little more grated cheddar and some Parmesan. You can add some breadcrumbs to it too to make it more crunchy.

Bake in a moderate oven (180 degrees) for about 20-30 mins till browned and bubbling. Serve on it's own or with veggie sausages or just some crusty bread.