Veggie Vollie – the photos so far

... and the sauce too.

Your sauce recipe :

Sauce Supreme

500ml stock – vegetable or chicken

ideally cold

30g unsalted butter

30g plain flour

1 tsp Dijon mustard

400ml double cream

salt and black pepper

Melt the butter, take the pan off the heat, add the flour and whisk. Return to the heat and cook out the flour for 2-3 minutes, stirring continuously making a roux sauce – do not walk away.

Tip your cold stock straight into the roux and whisk until smooth, then cook on a low heat for 30 minutes. Season with salt and black pepper.

Add the mustard and the cream and simmer for 5 minutes then cool, cover and fridge.

You can make ahead and freeze the sauce if it's more convenient – it's every bit as good from the freezer.

I have made double the normal quantity of sauce - add 3 generous tablespoons to the roasted veggies so that they hold together – you are left with extra sauce to drizzle over the baked vollies. Fridge them both, covered.

Assembly coming next!