Bouquet of Vegetables with Cheese Sauce
Ingredients (1 portions)
| Amount | Measure | Name |
|---|---|---|
| 100 | g | Cauliflower , Florets of. |
| 50 | g | Carrots , Sliced. |
| 50 | g | Parsnips , Sliced. |
| 50 | g | Corn, Baby |
| 50 | g | Mange Tout |
| 50 | g | Carrots , Turned. |
| 250 | ml | KNORR Cheese Sauce |
Preparation
1. Boil the carrots and parsnips together.
2. Mash and shape into quenelles using two tablespoons.
3. Cook the cauliflower and keep al dente.
4. Toss the baby corn, mange tout and carrots together.
5. Place the cauliflower in the centre of the service plate and arrange the rest of the vegetables around.
6. Coat the cauliflower with Cheese Sauce and serve.
