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Ingredients
250g sweet potato, peeled and thinly sliced
1 essential Waitrose Cauliflower, cut into small florets, core cut into 1cm chunks
40g unsalted butter
40g plain flour
500ml essential Waitrose Whole Milk
1½ tsp Cooks' Ingredients Sumac
30g Gorgonzola cheese, crumbled
10g flat leaf parsley, finely chopped
20g Cooks' Ingredients Panko Breadcrumbs
70g essential Waitrose Cheddar Cheese, grated
Method
Preheat the oven to 200 degrees C, gas mark 6. In a flameproof casserole pan, boil the sweet potato in salted water for 8 minutes; add the cauliflower for the final 4 minutes. Drain well, and transfer to a bowl.
In the same pan, melt the butter, then stir in the flour; cook over a medium heat for 2–3 minutes, until golden. Add the milk slowly with 1 tsp sumac, stirring constantly until it thickens – about 10 minutes. Season, take off the heat and whisk in the gorgonzola.
Stir in the sweet potato and cauliflower. Mix together the parsley, breadcrumbs, and remaining 1⁄2 tsp sumac, then scatter over the top. Sprinkle over the cheddar and bake until golden – about 10-15 minutes. Serve with a fresh green salad.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,714kJ/ 410kcals
Fat
22g
Saturated Fat
13.5g
Carbohydrates
35g
Sugars
13g
Fibre
4.5g
Protein
15.8g
Salt
0.8g
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