Many vegetables go well with a variety of cheese. The vegetable should be cooked until just tender and then cooked briefly with the cheese sauce. Many vegetables can be eaten raw, and these need only be cooked sufficiently with the cheese to heat them through.
Cheeses such as Edam produces a mild, if stringy sauce, while the cheddars produce stronger flavoured sauces and the blue cheeses produce the strongest flavours of all.
Vegetables can also be served with hot or cold cream cheese or fromage frais, and many countries serve thinly sliced cold vegetables in yogurt.
Cheese and vegetable bake
4 oz / 100 g cheese - cheddar or a blue cheese
2 large carrots, grated
1 small cauliflower, chopped
2 oz / 50 g chinese leaves, finely sliced
2 oz / 50 g onion, finely sliced
2 oz / 50 g fresh green peas
2 oz / 50 g mushrooms, chopped
- Mix all the ingredients together and place in an oven-proof dish.
- Bake for 20 minutes in a preheated oven, Gas mark 6, 400°F, 200°C