Three lbs potatoes
one stalk celery
1lb sharp cheddar
1/2 tsp black pepper (can also use wiri wiri)
salt to taste
4 oz sour cream
4 oz milk
six oz water
2tblspns cornflour/cornstarch or regular flour
Add salt to taste to water and boil water for cauliflower and potatoes.
Peel potatoes and (slice them about a 1/4 inch thick).
Wash cauliflower -cut off stem and wash florets.
Blanch cauliflower florets for exactly three minutes in boiling water.
Remove all cauliflower and add sliced potatoes to the same water.
Boil for about eight minutes (do not overcook them) DO NOT THROW AWAY THE WATER.
Peel and slice carrots.
Chop onion and celery fine.
In a saucepan.
Add corn starch/cornflour or ordinary flour, salt, pepper to taste.
Whisk in sour cream and milk until smooth – add mustard, 6oz of water (use from the water that you blanched cauliflower and boiled potatoes) three quarters of the cheese, onion and celery.
When it thickens, add potatoes and sliced raw carrots.
Meanwhile brush olive oil or butter in a baking dish.
Pour contents into dish. Decorate edges with cauliflower florets and sprinkle remaining cheese on florets and top of mixture.
Bake until golden brown.
Readers Bureau, Contributor
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