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Instructions |
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Cook chopped carrots, beans and cauliflower in boiling water until tender but crisp.
Drain, keeping aside 1 cup of stock.
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Melt the butter in a pan and add the cornflour and fry for a minute. Remove from flame and add to cold milk and vegetable stock so that the flour gets blended w/o formation of lumps. Cook over moderate heat until thick and smooth. Add pepper powder and salt to taste. Mix and simmer for a minute.
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Remove from heat and add half of the cheese, spring onions, boiled vegetables and boiled pasta and mix well. Sprinkle with cheese on top. Bake for 15-20 minutes until the top is golden brown and bubbling. Serve hot.
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Originally Submitted
6/7/2011
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