As cauliflower cheese has shown us, a good cheese sauce is a great way to sneak in some vegetables. I also love mixing regular and sweet potatoes in a mash as I think it gives it a nice creaminess and flavour without adding butter.
Ingredients
- an Onion diced
- a Leek finely chopped
- a Sweet Red Pepper diced
- a Garlic Clove crushed
- a Carrot finely diced
- 1/2 head Broccoli diced
- 1/2 cup Frozen Petit Pois
- 2 tbsp Butter
- 2 tbsp Cornflour
- a cup Milk dairy or alternative
- a handful Cheddar grated
- 3 large Sweet Potatoes
- 2 large Potatoes
- 2 Cod Loins
- 1 tsp Butter
Instructions
- Add your onion, pepper, leek, garlic, carrot and broccoli to a pan with a splash of olive oil.
- Leave over a medium/low heat and cover with a lid. Stir, or give a good shake every minute or so until the broccoli and carrots are soft - around 5 minutes depending on size.
- Add in your butter and cornflour, and stir for a minute. Slowly add in your milk and stir until you have a thick sauce around the veg. Add in your cheese, stir until melted and set to one side.
- Boil your potatoes until soft, drain and mash.
- Pan fry the cod loins in a little butter. I turn after about 4 minutes, and then break them down with a spoon into smaller pieces for a further 4 minutes - they’ll fall apart once cooked through.