Brussels Sprout And Cauliflower Gratin

• 1 lb Brussels sprouts, halved
• 1/2 head cauliflower, cut into florets
• 3 tbsp butter
• 1 None small leek, finely sliced
• 1/2 tbsp all-purpose flour
• 2 cups milk
• 2 oz Parmesan cheese, grated
• 1 None lemon, zested
• 2/3 cup fresh breadcrumbs
• None None fresh chives, snipped, to serve

1. Preheat oven to 350u0b0F.
2. Blanch Brussels sprouts and cauliflower in boiling salted water for 4-5 mins, until almost tender. Drain.
3. Meanwhile, melt butter in a saucepan over medium heat. Saute leek for 3-4 mins, until tender. Add flour and cook for 1 min. Gradually whisk in milk, stirring constantly, until smooth. Cook until sauce boils and thickens. Simmer for 3 mins. Add 1 oz cheese and lemon zest. Season.
4. Arrange Brussels sprouts and cauliflower in a large baking dish. Pour sauce over top. Sprinkle with breadcrumbs and remaining cheese. Bake for 35-40 mins, until golden and vegetables are tender.
5. Sprinkle with chives to serve.

brussels, cauliflower, butter, flour, milk, parmesan cheese, lemon, fresh breadcrumbs, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/25433 (may not work)