Cheese and Green Vegetable Casserole

• kohlrabi↗1

  (450 g), separated into florets, leaves left on

• purple broccoli sprouts200g g
• spinach↗200g g
• unsalted butter↗70g g
• plain flour↗70g g
• whole milk↗900ml ml
• English mustard↗2 tsp tsp
• high-quality cheddar↗150g g
• chives↗½ bunch of bunch

  finely chopped

Step-by-step instructions

1. 1

   Bring a pot of lightly salted water to a boil and cook the kohlrabi florets for 3 minutes. Add the broccoli and cook for another 2 minutes. Drain in a colander and set aside to steam.

2. 2

   Transfer the spinach to a large pot, add 2 tbsp water and cook covered over low heat for 3‑4 minutes until wilted, then pour into a sieve and press out excess moisture with the back of a wooden spoon. Set aside.

3. 3

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Melt the butter in a saucepan over low heat until foam appears, then add the flour, stirring to form a thick paste. Cook for 2 minutes, remove from heat and gradually whisk in the milk, adding it in portions until the mixture is smooth. Return to the heat and whisk until the sauce thickens. Add the mustard, most of the cheese and the chives, season to taste.

4. 4

   Place the vegetables, including the kohlrabi leaves, in a medium baking dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25‑30 minutes until the top is golden and bubbling.