Ingredients and Equipment

Equipment
Sharp Cutting Knife
Vegetable Peeler
Cutting Board
Two large Pans
Small Whisk

Ingredients
1 Large Carrot
1 Head of Broccoli
2 Palm Sized Potatoes
1 Medium Onion
50g Butter
30g All Purpose-flour
1 Vegetable Stock Cube
250ml Milk

Seasoning
Garlic Powder
Mixed Herbs
Black Pepper
Salt Grinder or Flakey Salt

Method

Vegetable Prep
Peel your carrot and top and tail before slicing into rings about 5mm thick, then cut into chunks.

Peeling your white potatoes is optional. If you do not peel them then give them a good clean before chopping them into small chunks. Put these into a pan and cover with cold water. This will ensure a more even cook and prevent them from being overdone on the outside whilst hard on the inside.

Remove the leaves from the broccoli and cut any hard or brown parts from the stem including the end. Chop your broccoli, cutting the heads off the stems. Dice the remaining stem into pieces about the same size as your carrot chunks.

Put the carrot and brocolli into a separate pan and add water

ADD LIBERAL SALT TO YOUR WATER BEFORE BOILING. This will make your vegetables more flavourful and make the dish much much tastier. (This also works for Pasta and Rice)

Boil the vegetables until they are al dente. They will be cooked but still have bite to them. If they’re soft you’ve overdone it.

The Sauce/Broth

Before beginning your sauce prep your stock by adding 1 vegetable stock cube to 200ml of boiling water. Whisk it thoroughly until the cube has dissolved. You will likely need extra hot water ready in case you need to thin your sauce/broth

Add your diced onion to a pan and lightly fry until browned. Then remove the onions to be added again later.

For this you will be making a béchamel base. Melt your butter in the pan you used for the onions. This will deglaze the pan adding a lot of flavour to the dish. Heat the butter until it browns a little.

Add your flour to the pan and whisk thoroughly. Keep whisking until the raw flour smell has gone.

Add your milk whisking quickly to incorperate it and ensure there are no lumps

Add your stock gradually whisking to incorperate it. Add extra water if it is necessary.

Season to taste. For me this means adding at least half a teaspoon of garlic powder and quite a lot of black pepper. This is not to everyone’s tastes. I would recommend adding a little at a time of each until you find a balance you enjoy.

Be careful with your salt because the vegetables may add to this flavouring.

Bringing it all together

Once you are satified with your sauce/broth add your vegetables and simmer lightly for a few minutes

Taste and adjust flavouring where necessary. Then, serve and enjoy!