Ingredients:

  • 4 cups (600g) broccoli florets, bite-sized
  • 3 cups (450g) cauliflower florets
  • 2 cups (300g) carrots, sliced into 1/4 inch coins
  • 1 cup (150g) frozen sweet peas
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1.5 cups (170g) sharp yellow cheddar cheese, freshly shredded
  • 1.5 cups (90g) panko breadcrumbs
  • 3 tbsp (42g) melted butter
  • 1/2 cup (50g) grated Parmesan cheese
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 190°C (375°F). Bring a large pot of salted water to a rolling boil. Add 600g broccoli florets, 450g cauliflower florets, and 300g sliced carrots. Boil for 3 minutes until just tender but still firm to the bite. Drain immediately and toss in 150g frozen sweet peas. The residual heat will thaw the peas perfectly.
  2. In a medium saucepan, melt 4 tbsp (56g) of butter over medium heat. Whisk in the 1/4 cup (30g) flour and cook for 1–2 minutes until bubbly and slightly golden.
  3. Slowly whisk in the 2 cups (480ml) whole milk and 1/2 cup (120ml) heavy cream until thickened. Add 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp kosher salt, and 0.25 tsp black pepper.
  4. Remove the sauce from heat. Stir in 1.5 cups (170g) of shredded cheddar cheese until smooth.
  5. In a small bowl, combine the 1.5 cups (90g) panko breadcrumbs, 3 tbsp (42g) melted butter, and 1/2 cup (50g) grated Parmesan cheese.
  6. Place the par-boiled vegetables and frozen peas in a 9x13 inch baking dish. Pour the cheese sauce over the vegetables and toss gently to coat. Top evenly with the panko mixture.
  7. Bake for 20-25 minutes or until the sauce is bubbling and the topping is golden brown.