Years ago as a teenager, My sister would eat a broccoli, cheese, pasta concoction that came out of a packet. It was alien green and had a consistency that one should always question in food. This stuff was completely terrible but completely moorish at the same time.
I had some strange craving for that space food today so got to work with what I had – half a bag of frozen broccoli and peas, some deliciously strong cheddar and a few store cupboard basics. It wasn’t actually the pasta bit that I was craving (shock), it was the marriage-made-in-heaven that is strong, hard cheese and broccoli. I suggest using the most mature cheddar you can get your hands on. A teaspoon of mustard won’t go amiss either, as it will cut through the cheesiness and lift the whole thing to even greater heights.
I always have bags of frozen veggies in the freezer as they’re great for soups, stir fries and dishes like this when unbeknownst cravings hit you.
Broccoli & Pea Cheese
Course: MainCuisine: BritishDifficulty: Easy2
servings30
minutes20
minutesI suggest using the most mature cheddar you can get your hands on. A teaspoon of mustard won’t go amiss either, as it will cut through the cheesiness and lift the whole thing to even greater heights.
Ingredients
500 ml whole milk
1 bay leaf
2 cloves garlic
150 g frozen broccoli florets
50 g frozen peas
25 g butter
25 g plain flour
80 g mature cheddar cheese, grated
1 tsp mustard of your choice (I used Dijon)
salt and freshly cracked black pepper
20 g parmesan, grated (optional)
Directions
- Add the milk, bay leaf, garlic and clove to a small saucepan and gently bring to the boil. Turn off the heat and leave to infuse for 15-20 minutes.
- In the meantime, bring a pan of salted water to boil and cook the frozen broccoli for 2-3 minutes or until just cooked. Drain and place in an ovenproof dish along with the frozen peas.
- Melt the butter in a saucepan, then add the flour. Stir continuously over a medium heat for 1-2 minutes. It will bubble and then a paste will form. This is called a roux.
- Using a slotted spoon, remove the bay leaf, garlic and clove from the infused milk. Gradually add the milk to the roux, ensuring that there are no lumps before adding the next addition. A balloon whisk will help here or use the back of a wooden spoon to remove lumps against the side of the pan.
- Reduce the heat and simmer gently for 5 minutes, stirring occasionally. Add the mustard and season with salt and pepper.
- Remove the pan from the heat and immediately stir in the cheese until it has melted.
- Pour the cheese sauce over the veggies, sprinkle over the parmesan (if using) and bake for 20 minutes or until the sauce has browned in patches. Serve as a side with roast chicken or with a big bowl of buttery carrots as a veggie main.
