| Ingredients:
110g/4oz pasta shapes 25g/1oz butter or margarine 25g/1oz flour 275ml/1/2pt milk 75g/3oz Edam cheese, finely grated 2 teaspoons of English mustard 1 tablespoon of horseradish cream 1 teaspoon of tarragon vinegar salt and ground black pepper 1 red pepper cored, de-seeded and sliced 225g/8oz courgettes sliced or 450g/1lb broccoli or runner beans 450g/1lb mixed vegetables of your own choice
For the topping 50g/2oz hazelnuts, chopped 25g/1oz butter or margarine 50g/2oz fresh brown breadcrumbs
Method
- Cook pasta shapes until just cooked, approximately 10 mins. Drain.
- Make a roux sauce in usual way and stir in cheese, horseradish, mustard, vinegar and seasoning.
- Prepare all the vegetables; blanch and refresh to keep a good colour.
- In a large bowl mix together the pasta, cheese sauce and vegetables. Spoon into an ovenproof dish.
- Mix together the nuts, breadcrumbs and melted butter.
- Sprinkle on the top of the casserole.
- Bake Gas 4. 180ºC/135ºF for approximately 30 to 40 mins until topping is golden.
- Serve with fresh crusty bread.
This recipe is one of a series produced by Sue Bridger for the NFWI to illustrate vegetable cookery at the RHS show in Tatton. |