My festive rescue: Cauliflower, broccoli and leek mornay 

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My festive rescue: Cauliflower, broccoli and leek mornay

By Mary Berry

Published: | Updated:

A truly comforting dish.

SERVES  4-6

500g (1lb 2oz) cauliflower, cut into medium florets

350g (12oz) broccoli, cut into medium florets

2 small leeks, thickly sliced

salt and freshly ground black pepper

FOR THE SAUCE 

75g (3oz) butter

75g (3oz) plain flour

900ml (1½ pints) hot milk

1 tbsp Dijon mustard

75g (3oz) mature Cheddar cheese, grated

75g (3oz) Parmesan cheese, finely grated

sprinkle of paprika

  • You will need a large, shallow, ovenproof dish with a capacity of 1.8 litres (3¼ pints), measuring about 25cm x 15cm x 5cm (10in x 6in x 2in). Preheat the oven to 180C/160C fan/gas 4.
  • Bring a shallow pan of salted water to the boil. Add the cauliflower, bring to the boil and continue to boil for about 1½ minutes. Add the broccoli to the pan and boil for 1 minute. Remove the vegetables with a slotted spoon, reserving the cooking water. Drain the vegetables in a colander and then refresh under cold water until cold. Drain well and set aside.
  • Add the leeks to the cooking water and boil for about 7 minutes until just tender. Drain them in a colander and refresh under cold water until cold. Drain well and set aside. 
  • Arrange the vegetables in the dish, making sure they are evenly mixed so each spoonful will have all three vegetables in a scoop. Season with salt and pepper.
  • For the sauce, melt the butter in the pan, sprinkle in the flour and stir over the heat for a few seconds. Add the hot milk and whisk until the sauce is smooth and thickened. Add the mustard, seasoning and three-quarters of the cheese.
  • Spoon the sauce into the dish, coating the vegetables. Sprinkle with the remaining cheese and paprika. Bake in the oven for 20-25 minutes until piping hot and golden on top. Be careful not to overcook or the vegetables will give off liquid. Leave to stand for a few minutes before serving.

PREPARE AHEAD 

Can be assembled up to 12 hours ahead.

 

Have yourself a Mary little Christmas

Our recipes are from Mary Berry’s Christmas Collection (Headline Home, £25) and Mary Berry’s Simple Comforts (BBC Books, £26). To order at discounted prices, go to mailshop.co.uk/books or call 020 3308 9193 offer available until 31 december. Free UK delivery on orders over £15.  

Recipes From Simple Comforts: Marigold soup; Best roast potatoes; Cauliflower, broccoli & leek mornay; Stir-fried aromatic hispi cabbage; Celebration trifle. From Mary Berry’s Christmas Collection: Smoked salmon canapes; Sausages wrapped in bacon; Roast turkey crown