2 to 3 medium Carrots, sliced diagonally
1 to 2 medium Parsnips, sliced diagonally
2 tablespoons Honey
1 tablespoon Lemon juice
1 tablespoon Butter
2 teaspoons toasted Sesame Seeds (pumpkin and sunflower seeds seemed to do the trick too)
Cook carrots and parsnips in boiling, salted water until just tender. Drain. Add honey, lemon juice and butter. Shake saucepan so mixture coats carrots and parsnips. Serve sprinkled with toasted seeds.
at least 2 big handfuls of Pasta (ideally Macaroni Elbows, but Penne, or Spirals, or any others will do the trick)
50 g Butter
1 small Onion, finely chopped
¼ cup standard grade Flour
½ teaspoon dry Mustard
2 cups Milk
2 cups grated cheese (or more if you like cheese as much as I do)
2 slices of ham, or bacon, or so, diced
salt/garlic salt & pepper to taste
1 diced Carrot
handful of frozen Corn
Preheat the oven to 190°C. Cook pasta according to instructions on packet. Cook carrot and corn in boiling water for a few minutes until mostly soft enough. While that’s cooking, make the sauce: Melt butter in a saucepan. Add onion and cook for 5ish minutes until soft. Add flour and stir constantly for 2 minutes. Remove from heat. Stir in mustard. Gradually add milk, stirring constantly. Return to heat, stirring continuously, until sauce thickens and comes to the boil. Remove from heat. Stir in half the cheese and the veges and ham. Season. Add the pasta and mix it through nicely.
Pour the whole lot into an ovenproof dish. Sprinkle over the remaining cheese. Cook at 190°C for 20 minutes or until golden and heated through.
Serves 4
