Broccoli and pumpkin mornay

Broccoli and Pumpkin MornayRecipes+



1.Preheat oven to hot, 200°C (180°C fan-forced).
2.Grease 4 x 2-cup ovenproof dishes. Place on a baking tray.
3.Place pumpkin on a microwave-safe plate. Add 1 tablespoon cold water; cover with plastic wrap. Microwave on High (100%) 4 minutes, or until almost tender; drain. Microwave broccoli the same way 2 minutes, or until almost tender; drain.
4.Meanwhile, melt butter in a saucepan over moderate heat. Add flour: cook, stirring, 2 minutes or until mixture bubbles and thickens. Remove from heat.
5.Gradually whisk in milk until smooth. Return to heat. Cook, stirring, 5 minutes, or until mixture boils and thickens. Remove from heat. Stir in 2/3 cup of cheese and nutmeg; season.
6.Spoon half the cheese sauce into prepared dishes. Top with pumpkin and broccolil; spoon remaining cheese sauce over. Combine panko and remaining cheese in a bowl; sprinkle over broccoli mixture.
7.Bake mornay 20 minutes, or until golden and bubbling. Stand 5 minutes. Serve.

Panko are Japanese dried breadcrumbs, available from the Asian food aisle of supermarkets. Use packaged dried breadcrumbs; the colour and texture will vary.


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