Veggies in parmesan sauce

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Veggies in parmesan sauce
Now to be fair to Yotam Ottolenghi, I think I’d quite enjoy eating at his restaurants Nopi or Ottolenghi.  However,  his recipes as published in the media are well complicated, and I don’t have any more space in my cupboards for any more exotic ingredients.  So below is a simplified version of one published recently, but still tasty and versatile, and a good way to get your five a day into you!
(Regrettably no photo until I locate my camera USB cable 😦   ) UPDATE:foounndd ittt!

Veggies in Parmesan Sauce
  • Tin new potatoes, drained, rinsed and chopped into bite size pieces
  • Vegetables – I tend towards the green ones, but this is pretty flexible.  I’ve used runner beans, broad beans, mange tout, leeks, courgettes and mushrooms, in varying quantities and mixes.
  • Olive oil
  • Garlic clove, minced
  • Tarragon and mint
  • Milk or soy milk
  • Marge or butter
  • Plain flour
  • Parmesan
Heat the oven to approx. 180 degrees, and mix the olive oil and herbs.
Place the potatoes and vegetables in a casserole dish, and pour over the herb oil mix.  Mix in so everything well coated.  Season with salt.
Cover with foil and then bake in the oven for 15-20 minutes.
Melt a little margarine in a saucepan, then add the flour, gradually stirring into a paste.  Then gradually add the milk, stirring all the time until you have a medium consistency sauce.
Add a generous amount of parmesan and some black pepper.  Stir in.
Remove the dish from the oven and discard the foil.  Pour over the parmesan sauce.
Return to oven for 10 minutes, uncovered.  Serve hot.
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