Baked Tenderstem in a Creamy Blue Cheese Sauce

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2 people
Meal course
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1 whole
Courgette - sliced into thin strips lengthways
160 grams
Sweet sprouting cauliflower
1 Splash
Rapeseed oil
1 whole
Red onion - peeled and quartered
1 .
For the sauce
150 ml
Semi-skimmed milk
1 tbsp
Corn flour - mixed into a paste with a splash of water
50 grams
Saint Agur cheese
3 .
To assemble
50 grams
Walnuts - toasted and smashed-up
1/2 medium
Pear - finely chopped
1 tsp
Parmesan cheese - finely grated
Baked Tenderstem in a Creamy Blue Cheese Sauce
  1. Preheat the oven to 160’C
  2. Toss your vegetables together with the rapeseed oil and roast for half an hour.
  3. While your veg is roasting, make your sauce by heating the milk until steaming. Stir in the flour paste and continue to stir until the sauce has thickened. Once it is the consistency to coat the back of your spoon, remove it from the heat and stir in the Saint Agur, stirring until melted. Pour this over your cooked veg and top with the walnuts, pear and parmesan.
  4. Return to the oven for a further 20 minutes, plate up and enjoy! (if you have a large appetite this would be lovely with some steamed new potatoes of mash!)

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