Vegetable Mornay

Name: Vegetable Mornay
Yield: Serves Four to Six
Ingredients: 1 small cauliflower; 225 g/8 oz shelled peas or 1 (227-g/8-oz) packet frozen peas; 225 g/8 oz shelled peas or 1 (227-g/8-oz) packet frozen peas; 450 g/1 lb carrots; 3 tomatoes; 600 ml/1 pint milk; 40 g/1½ oz butter; 40 g/1½ oz flour; salt and white pepper; salt and white pepper; 65 g/2½ oz cheese (preferably strong Cheddar or Gruyère), finely grated; 65 g/2½ oz cheese (preferably strong Cheddar or Gruyère), finely grated; 65 g/2½ oz cheese (preferably strong Cheddar or Gruyère), finely grated

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 small cauliflower
225 g/8 oz shelled peas or 1

Side dish
Vegetarian

Method

Wash the cauliflower and break it into sprigs. Boil it in salted water until just tender, but not really soft. Drain well. Cook the peas and drain them. Peel and slice the carrots and boil them too, again taking care not to get them too soft. Plunge the tomatoes into boiling water for 5 seconds, peel them and cut into quarters. Do not cook them further.

Mix all the vegetables in a flame