Tarragon, cheese & vegetable gratin

Name: Tarragon, cheese & vegetable gratin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 vegetable stock cube; 1 Essential Cauliflower; 400 g Frozen Essential Baby Broad Beans; 10 g butter; 1 crusty roll, made into breadcrumbs; 2 clove/s garlic, finely chopped; 5 g tarragon, stalks discarded; 350 g tub Essential Cheese Sauce; 100 g Essential Mature Cheddar, grated

An easy but delicious recipe. Complete the supper by serving the gratin with a simple leaf salad, lightly dressed with olive oil and a dash of white wine vinegar.

5 out of 5 stars(1) Rate this recipe

Vegetarian2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

1 vegetable stock cube
1 Essential Cauliflower
400g Frozen Essential Baby Broad Beans
10g butter
1 crusty roll, made into breadcrumbs
2 clove/s garlic, finely chopped
5g tarragon, stalks discarded
350g tub Essential Cheese Sauce
100g Essential Mature Cheddar, grated

Method

Half fill a large saucepan with water, crumble in the stock cube and bring to the boil. Discard any damaged leaves from the cauliflower and thinly slice the remainder. Thinly slice the stalks and break the florets into smaller pieces. Cook the cauliflower stalks and florets in the water for 5 minutes, until just tender. Add the leaves and broad beans, bring back to the boil and simmer for 3-4 minutes more.
Melt the butter in a frying pan and fry the breadcrumbs and garlic for 3 minutes, until lightly browned. Season with plenty of freshly ground black pepper.
Preheat the grill to its highest setting. Drain the vegetables, reserving 100ml of the stock. Return to the pan with the tarragon, cheese sauce, ½ the grated cheese and the reserved stock. Cook, stirring for a couple of minutes, until piping hot. Turn into a large heatproof dish and sprinkle with the breadcrumbs and remaining cheese. Grill for about 3-4 minutes, until golden.