Not-so-welsh Rarebit / Rabbit

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup light margarine
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon hot mustard (keen's or equivalent, 1/4 tsp. dry)
• 1 1/2 cups milk
• 2 cups cheese (shredded or finely chopped)
• 1 cup potato (cubed)
• 1/2 cup carrot (chopped)
• 1/2 cup celery (chopped)
• 1/2 cup cauliflower (chopped)
• 1 cup peas
• 1/2 cup ale (stella artois or equivalent)
• 4 slices toast

Recipe

• 1 melt the margarine in a large saucepan over the lowest possible heat, then blend in the flour and seasonings. continue to cook over low heat, stirring until mixture is bubbly.
• 2 meanwhile, throw the chopped potatoes and carrot into a medium saucepan over medium heat, with just enough water to cover the veggies halfway.
• 3 remove the flour mixture from the heat when fairly bubbly and stir in the milk. heat to boiling, stirring constantly. once the mixture boils, continue to stir for one minute.
• 4 using a fork, move the potatoes and carrots into the cheese mixture, leaving the water in the saucepan. add the remaining veggies to the empty saucepan.
• 5 gradually add the ale to the mixture, alternating with bits of cheese. stir constantly until all the cheese has melted.
• 6 add the remaining vegetables to the mixture with as little water as possible.
• 7 arrange two pieces of toast per plate, and spoon most of the mixture over top. save the rest for lunch the next day!