Serves 4
Preparation Time 15 mins
Cooking Time 40 mins
Ingredients
600ml (1pt) vegetable stock
350g (12oz) carrots, diagonally sliced
225g (8 oz) leeks, diagonally sliced
Sauce:
25g (1oz) butter or margarine
25g (10z) plain flour
150ml milk
1 tablespoon Colman’s English Mustard
2 tablespoons chopped fresh tarragon
Salt and pepper
Topping:
55g (2oz) Cheddar cheese, grated
2 tablespoons bread crumbs
Instructions
- In a large saucepan, bring the vegetable stock to the boil. Add the carrots and cook for 5 minutes. Add the leeks and cook for 5 minutes.
- Drain the vegetables, reserving the stock, and put in a shallow overproof dish. Keep warm.
- In a medium saucepan, melt the butter or margarine and stir in the flour. Cook, stirring, for 1 minute then gradually stir in 150ml vegetable stock and the milk. Bring to the boil, stirring, until thickened.
- Stir in the mustard and 1 tablespoon tarragon. Season to taste with salt and pepper. Pour over the carrots and leeks.
- Mix together the topping ingredients with the remaining tarragon and sprinkle over the vegetables and sauce.
- Cook at 200°C, 400°F, Gas No 6 for 10 minutes or until golden brown.
