Vegetable gratin

Healthy vegetable gratin for lunch or as an accompaniment to fish and meat dishes
200 g cauliflower
200 g Brussels sprouts
100 g carrots
100 g mini zucchini
100 g celery

40 g butter
40 g wheat flour
500 ml milk
50 g grated cheese
salt and white pepper
Cook the chopped vegetables in boiling water until they are soft and allow to cool. Melt the butter in a pan, add the flour and mix into a smooth paste. Slowly add the milk and stir in the grated cheese. Season with salt and white pepper and gently simmer for about 10 minutes.
Divide the vegetables into four portions and place each portion into a SAGA Boat. Pour the cheese sauce over the vegetables and cook in an oven for about 10 minutes at 220°C (240°C).
Serve the gratin directly from the SAGA Boats.