2.Preheat the oven to 190℃.
3.Wash the broccoli and cauliflower.
Remove the tough fibre and cut into florets.
4.Drain the canned baby corn shoots and button mushrooms. Cut in half
lengthwise.
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5.Bring the water to the boil. Add broccoli and cauliflower and boil for 2 minutes. Drain well. 6.Parboil the canned vegetables and drain. Keep the water for making stock.
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7.Arrange the vegetables nicely on a heat-proof casserole. 8.Mix 200 ml stock with the sauce ingredients. Cook until the sauce is thicken 9.Pour the sauce over the vegetables. Bake for 10-15 minutes.
