Ingredients:

  • 500g broccoli florets
  • 400g cauliflower florets
  • 250g carrots, sliced into 1/4 inch rounds
  • 150g frozen sweet peas, thawed
  • 1 tsp sea salt
  • 60g unsalted butter
  • 30g all-purpose flour
  • 480ml whole milk, room temperature
  • 225g sharp yellow cheddar cheese, freshly shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • 1/2 tsp freshly cracked black pepper
  • 60g panko breadcrumbs
  • 30g grated Parmesan cheese
  • 30g unsalted butter, melted
  • 1 tsp fresh thyme leaves

Instructions:

  1. Preheat oven to 190°C. Note: A hot oven ensures the panko toasts before the veggies overcook.
  2. Steam broccoli, cauliflower, and carrots for 5 minutes until vibrant and slightly tender.
  3. Plunge veggies into cold water, then pat them dry. Note: Excess water is the enemy of a thick sauce.
  4. Melt 60g butter in a saucepan, then whisk in 30g flour for 2 minutes until it smells like toasted shortbread.
  5. Slowly pour in 480ml milk, whisking constantly until the mixture coats the back of a spoon.
  6. Remove from heat and stir in 225g cheddar, garlic powder, nutmeg, and pepper until a silky ribbons form.
  7. Fold the steamed vegetables and peas into the cheese sauce gently.
  8. Toss panko, Parmesan, 30g melted butter, and thyme in a small bowl until it looks like wet sand.
  9. Spread the mixture into your dish and top evenly with the panko mixture.
  10. Bake for 30 minutes until the edges sizzle and the top is golden brown.