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Serves 4 as a side dish
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- Heat the butter in a large pan over a medium heat and cook the leeks and parsnips for 6-7 minutes, until just tender. Remove the vegetables to an oven-proof dish.
- Add a little more butter to the same pan and cook the Brussels sprouts for 4-5 minutes until lightly golden. Season with salt and pepper and add to the parsnips and leeks. Sprinkle the mixture with the thyme and stir together.
- Preheat the oven to 180˚C/160˚C/gas mark 4.
- Combine the cream and garlic in a saucepan and place over a medium heat. When hot, add the cornflour and whisk until smooth. Add the rosemary and cook, without boiling, for another 4-5 minutes until warm and thick. Add the Cheddar and allow to melt, whisking into the sauce. Taste and season with salt and pepper. Remove the rosemary.
- Pour the sauce over the vegetables and toss until well coated. Bake for 20-25 minutes, then top with the Parmesan and breadcrumbs and bake for another 10 minutes until the top is golden brown.
Nutrition Facts
Per Serving 375kcals, 17g fat (10.2g saturated), 46.1g carbs, 9.5g sugars, 13.4g protein, 9.8g fibre, 0.342g sodium
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