Fresh Veg Platter with Cheesy Spring Onion Sauce

Fresh Veg Platter with Cheesy Spring Onion Sauce

Serves 4

Pts per serving 3½

1/2 quantity cauliflower, broken into florets
175 g broccoli, broken into florets
225 g carrot(s), (baby) scrubbed
175 g sugar snap peas, trimmed
175 g baby sweetcorn
2 medium courgette, sliced
2 tablespoon polyunsaturated margarine
6 portion spring onions, trimmed and finely chopped
2 level tablespoon flour
300 ml skimmed milk
50 g cheddar cheese, mature, grated
2 tablespoon parsley, chopped fresh
1 pinch salt
1 teaspoon pepper, black

	Steam all the vegetables for 10 - 15 minutes, until just tender. Alternatively, cook them in a covered saucepan with a small amount of boiling, lightly salted water.
	Melt margarine in a non-stick saucepan. Sauté spring onions for 3 minutes, then stir in flour and cook gently for 1 minute. Remove from heat. Gradually add milk, return to heat and bring up to the boil, stirring until thickened and smooth.
	Add cheese and parsley to the sauce. Stir over low heat until melted. Season to taste.
	Divide vegetables between 4 warm plates. Pour an equal amount of sauce over each portion and serve at once.