200g prepp'd Brussels sprouts
1 chopped leek
1/2 chopped cabbage
2- 3 parsnips peeled and cubed
2-3 fat garlic cloves
1large red onion chopped
1punnet button mushrooms cleaned
1-2 tbs olive oil
400ml milk
100ml double cream
1bay leaf
1 dessert spoon butter
A generous pinch nutmeg
1tsp smooth Dijon mustard
50g plain flour
1generous handful grated Gruyère
1tbs brandy or whisky ( optional )
Salt pepper
A handful of chopped parsley & chives
A couple handfuls of good breadcrumbs
Gently parboil the leeks sprouts and cabbage a minute or so in boiling salted water then quickly drain and plunge into iced water in a bowl ( this keeps the bright green colour) . Throw the rest of the chopped veg into a roasting tray with the garlic olive oil season well and roast 20 mins or so til -tender set aside . In a saucepan, heat the milk bay leaf and cream gently. Remove the bay leaf Add the butter whisk then mix the flour in a little water ( to make a paste) pour into the milk and whisk fast until the sauce begins to thicken ( don't allow to boil) but allow to bubble a little. Add in the nutmeg and the brandy and season well continue to whisk then add the mustard and grated cheese and stir to form a thick sauce . Cool a little. Drain the green veg and mix in a buttered oven proof dish with the roast veg. Pour the white sauce over the top sprinkle with breadcrumbs and any leftover cheese and bake 25-30 mins @180c til golden and bubbling.