Serves 8

Cauliflower, broccoli and Brussels sprouts baked in a Gruyère cheese sauce, topped with crunchy breadcrumbs.

300g broccoli, chopped into florets
350g cauliflower, chopped into florets
220g Brussels sprouts, quartered
2 tsp olive oil
2 onions, sliced
60g butter
60g plain flour
120ml cream, at room temperature
250ml milk, at room temperature
½ tbsp Dijon mustard
150g Gruyère, grated
Salt and black pepper

For the crumb topping:
20g butter
50g breadcrumbs

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. Bring a large pot of water to the boil. Add the broccoli, cauliflower and Brussels sprouts and cook for 2-3 minutes until the broccoli turns vibrantly green.
3. Transfer the vegetables to a large bowl of ice water for two minutes, then drain and place in a large casserole dish.
4. Heat the olive oil in a saucepan over a medium-high heat and cook the onions for 4-5 minutes until golden and soft, stirring occasionally.
5. Reduce the heat to medium-low heat and add the butter. Once melted, gradually mix in the flour, whisking constantly. Continue cooking and whisking for 1-2 minutes.
6. Gradually add the cream and milk, whisking constantly. Simmer for 4-5 minutes until the sauce thickens.
7. Remove the saucepan from the heat and stir in the mustard, half of the Gruyère and some salt and black pepper to taste.
8. Pour the sauce over the vegetables, then top with the remaining cheese.
9. Melt the butter for the topping in a bowl and stir in the breadcrumbs until combined, then sprinkle over the casserole.
10. Bake for 20-25 minutes until golden on top and bubbling around the edges.

Per Serving: 323kcals, 20.4g fat (11.8g saturated), 22.3g carbs, 5.7g sugars, 15g protein, 4.2g fibre, 0.276g sodium

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