VEGETABLE BAKE

This recipe is with courtesy of Evelyn Chetty of MALVERN, SA. THE POST news.

INGREDIENTS
1 Punnet baby marrow (cut across into 4-5 pieces)
1 Punnet patty pans (halved or quartered)
Half a medium sized broccoli (break florets)
1 small butternut (cut into cubes)
1 punnet (250g) mushroom of choice, brown or button (cut into chunks)
1 tablespoon crushed garlic
4 tablespoons butter
salt and pepper
Optional -2 cups of pasta of choice - fusili, elbows or macaroni work best (cooked and drained)

Sauce
6 tablespoons cake flour
6 tablespoons butter/margerine
1 & Half litre milk
2 cups grated cheddar cheese
Salt and pepper

METHOD
Prepare veggies:
Melt butter in frying pan. Add garlic and all vegetables. Saute on high heat for approximately 10 minutes. Transfer veggies to a casserole, add pasta (optional) and mix together.
Sauce:
Melt butter in pot. Add flour and cook over low heat for 2 to 3 minutes. Add warmed milk, a little at a time while stirring with a whisk. Stir continuously while adding remainder of milk in small portions. Continue to stir, allowing sauce to thicken and cook. Add half a cup of cheese to sauce, and salt and freshly ground black pepper to taste. Pour sauce over veggies and sprinkle remaining cheese on top.
Bake at 180degree celcius for 25 to 30 minutes.