Mary Berry's cauliflower, leek and broccoli mornay Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s cauliflower leek and broccoli mornay By You Magazine - December 13, 2020 This cauliflower, leek and broccoli mornay is a truly comforting dish that can be made up to 12 hours in advance. Laura Edwards SERVES 4-6 500g (1lb 2oz) cauliflower, cut into medium florets 350g (12oz) broccoli, cut into medium florets 2 small leeks, thickly sliced salt and freshly ground black pepper FOR THE SAUCE 75g (3oz) butter 75g (3oz) plain flour 900ml (11⁄2 pints) hot milk 1 tbsp Dijon mustard 75g (3oz) mature Cheddar cheese, grated 75g (3oz) Parmesan cheese, finely grated sprinkle of paprika 1. You will need a large, shallow, ovenproof dish with a capacity of 1.8 litres (31⁄4 pints), measuring about 25cm x 15cm x 5cm (10in x 6in x 2in). Preheat the oven to 180C/160C fan/gas 4. 2. Bring a shallow pan of salted water to the boil. Add the cauliflower, bring to the boil and continue to boil for about 11⁄2 minutes. Add the broccoli to the pan and boil for 1 minute. Remove the vegetables with a slotted spoon, reserving the cooking water. Drain the vegetables in a colander and then refresh under cold water until cold. Drain well and set aside. 3. Add the leeks to the cooking water and boil for about 7 minutes until just tender. Drain them in a colander and refresh under cold water until cold. Drain well and set aside. 4. Arrange the vegetables in the dish, making sure they are evenly mixed so each spoonful will have all three vegetables in a scoop. Season with salt and pepper. 5. For the sauce, melt the butter in the pan, sprinkle in the flour and stir over the heat for a few seconds. Add the hot milk and whisk until the sauce is smooth and thickened. Add the mustard, seasoning and three-quarters of the cheese. 6. Spoon the sauce into the dish, coating the vegetables. Sprinkle with the remaining cheese and paprika. Bake in the oven for 20-25 minutes until piping hot and golden on top. Be careful not to overcook or the vegetables will give off liquid. Leave to stand for a few minutes before serving. PREPARE AHEAD Can be assembled up to 12 hours ahead. Have yourself a Mary little Christmas Our recipes are from Mary Berry’s Christmas Collection (Headline Home, £25) and Mary Berry’s Simple Comforts (BBC Books, £26). To order at discounted prices, go to mailshop.co.uk/books or call 020 3308 9193. Offer available until 31 December. Free UK delivery on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved