Vegetables Recipes - Sweet Potato and Cucumber Grill

Ingredients

• 1 large sweet potato, finely diced

• 1 cucumber, diced

• 150 ml/2/3 cup dry white wine

• 300 ml/1 1/4 cups milk

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 40 g/3 tbsp butter

• 100 g/4 oz Cheddar cheese, grated

• Salt and freshly ground black pepper

• 5 ml/1 tsp Dijon mustard

• 225 g/8 oz/1 cup whole wheat rigatoni

• 50 g/2 oz/1 cup breadcrumbs

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Method:

1. Cook the sweet potato in boiling water until just tender, about 5 minutes depending on the size of the dice. Drain.

2. Simmer the cucumber in the wine for 6-8 minutes until just tender. Lift out the cucumber with a draining spoon and add to the potatoes.

3. Whisk the milk and flour together until smooth. Stir into the wine with two thirds of the butter and bring to the boil, stirring. Simmer for 2 minutes.

4. Stir in three-quarters of the cheese and season to taste with salt, pepper and the mustard.

5. Gently stir in the sweet potatoes and cucumber and heat through until piping hot.

6. Meanwhile, cook the pasta according to the packet directions, drain. Turn half into a flameproof dish. Spoon half the sweet potato mixture over.

7. Add the remaining pasta, then the remaining sauce. Mix the remaining cheese with the breadcrumbs.

8. Sprinkle over and dot with the remaining butter. Grill (broil) until the top is golden. Serve hot.