Dinner Thursday 25 January - Cauliflower in a Cheesy Veloute Sauce

Cauliflower in a Cheesy Veloute Sauce
150g new potatoes, boiled and mashed
200g cauliflower, steamed
100g runner beans, steamed
2 Portobello mushrooms, grilled

Cheesy Veloute Sauce
1 pint vegetable stock
4 tablespoons/60ml single cream
2 tablespoons cornflour
100g half fat mature Cheddar cheese
small handful parsley, chopped
Combine the cold veggie stock with the cornflour and cook over low heat, stirring frequently, until thickened. Add the cream & grated cheese and continue to cook and stir until cheese melts - keep the heat low so you do not curdle the cream. Finally, add the parsley and serve.

Makes 2 servings

Nutrition Data per serving
Calories (kcal) 220.8
Carbohydrate (g) 8.1
Protein (g) 16.7
Fat (g) 13.5
Fibre (g) 0.1

Nutrition Data for full meal
Calories (kcal) 390.0
Carbohydrate (g) 39.5
Protein (g) 25.3
Fat (g) 15.4
Fibre (g) 6.4