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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute. | 2. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. | 3. Remove from the heat, then stir in all but a handful of the grated cheese. | 4. Heat the oven to 450 degrees F and bring a large pot of water to the boil. | 5. Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute. | 6. Drain all the vegetables and pat dry. | 7. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives. | 8. Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese. | 9. Bake for 20 to 25 minutes until the topping is golden and crisp. | 10. Serve straight from the oven. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
flour	2	ounces		207.5183	45.4329	3.3736	0.8051
mustard powder	2	teaspoons		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
cheddar cheese	6	ounces	grated	299.3706	18.2174	22.81	15.1046
potato	2		sliced	-	-	-	-
broccoli	1		cut	30.94	6.0424	2.5662	0.3367
cauliflower	1		cut	26.75	5.3179	2.0544	0.2996
pea	8	ounces		95.2543	17.1231	6.3503	0.4536
chive	1	bunch	snipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.