Vegetable plate with cheese sauce

Name: Vegetable plate with cheese sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Broccoli; 8-10 (200 g) Carrots; 1 collar Spring onions; 3 TABLESPOONS Oil (e.g. corn germ oil); 2 TEASPOONS Vegetable broth; 1/2 bunch Parsley; 1/2 l Milk; 120 g Processed cheese (20 % fat in dry matter); 4 TABLESPOONS sauce thickener; 7-10 Tbsp salt, pepper, nutmeg

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Broccoli
8-10 (200 g) Carrots
1 collar Spring onions
3 TABLESPOONS Oil (e.g. corn germ oil)
2 TEASPOONS Vegetable broth
1/2 bunch Parsley
1/2 l Milk
120 g Processed cheese (20 % fat in dry matter)
4 TABLESPOONS sauce thickener
7-10 Tbsp salt, pepper, nutmeg

Directions

1
Clean and wash the vegetables. Cut broccoli into florets, carrots into slices. Cut spring onions into pieces
2
Heat the oil. Sauté spring onions and carrots briefly in it. Add broccoli. Deglaze with about 400 ml water. Bring to the boil, stir in broth. Steam everything covered for about 6 minutes
3
Wash and chop the parsley. Lift out the vegetables, keep warm. Pour milk into the vegetable stock. Melt cheese in it. Bring to the boil and thicken, season
4
Arrange vegetables. Pour sauce over them. Sprinkle with parsley. Boiled potatoes taste good with it.
5
This vegetable plate provides plenty of vitamin C (daily requirement: 75 mg) and E (requirement: 12 mg). They protect against the so-called free radicals in the body: these substances can damage the cells, among other things. They are caused, for example, by stress or smoking