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Gluten Free Broccoli, Potato and Blue Cheese Sauce

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"Surprisingly delicious. Great way to use up left over blue cheese"

Serves 4 for starters, 2 for main course | Prep Time 10 minutes | Cook Time 35 minutes

Why I Love This Recipe

A relative of mine had some spare blue cheese and gave it to me. I then looked for a recipe which included it as I find blue cheese a little to strong on its own. I found a variation of this recipe in "the time to eat" book by WeightWatchers. To be honest, I didn't expect it to taste nice, however it is delicious. Not very WeightWatchers though unless you stick to the portion sizes! (I didn't)

Just a word on mustard. Mustard seeds themselves don't contain gluten, however mustard preparations often include wheat. You have to look at the back of the jar/packet to check. In the EU this is easy as by law the main 12 allergens have to be in bold. Outside of the EU this may be a bit more difficult.

You can buy gluten free plain flour in most main supermarkets now.

Ingredients You'll Need

350 g baby new potatoes, scrubbed.
450 g broccoli, broken into florets
25 g butter
25 g gluten free plain flour
1 tbsp gluten free mustard
300 mls milk
100 g blue cheese, crumbled


Cook potatoes in boiling water for 7-12 minutes, then add broccoli and continue cooking for another 5 minutes. Drain

Melt butter in small saucepan, add flour, cook for 30 seconds, then add mustard. Gradually add milk. Cook until looks smooth and thickens. Reduce heat to very low and add blue cheese. Simmer very gently for 5 mins, stirring a few times. Season to taste

Combine potato and broccoli mix with the cheese sauce. Serve

Pairs Well With

Gluten free pasta, Gluten free bread, salad.

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