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Ingredients

• 8 CUPS (8X250 ML) ASSORTED vegetables CUT INTO LARGE, BITE-SIZED CHUNKS (TRY A SELECTION FOR THE FOLLOWING:
• cauliflower, broccoli, carrots, FRENCH (STRING) beans, green peas, baby potatoes, asparagus, squash, pumpkin, sweet potato)
• 1/3 - 2/3 CUP butter (SORRY I DON'T LIKE margarine)
• 1/4 TEASPOON YELLOW asafetida powder (IF YOU CAN'T FIND IT - PEEL AND SLIVER 2 garlic GLOVES)
• 1/4 TEASPOON nutmeg
• 2/3 CUP PLAIN flour (WHITE)
• 5 CUPS (1.25 LT) WARM milk
• 2 TEASPOONS salt
• 3/4 TEASPOON GROUND white pepper (NOT black pepper)
• 250 G GRATED cheddar cheese
• 1 TABLESPOON EXTRA butter (OPTIONAL)
• 2 TABLESPOONS CHOPPED FREASH parsley

Description

THIS RECIPE HAS BECOME A FAVOURITE WHEN I HAVE A BBQ BUT EQUALLY FOR BRUNCH. MY DEAR HARE KRISHNA FRIEND GAVE ME THIS RECIPE IN THE LATE 1990'S AND TO THIS DAY WE ALL LOVE IT.

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