Broccoli and Potatoes with Blue Cheese Sauce

Broccoli and Potatoes

• 700 g water
• ½ tsp fine sea salt
• 500 g potatoes cut in pieces (3-4 cm)
• 600 g broccoli cut in florets

Cheese Sauce

• ½ vegetable stock cube (for 0.5 l) crumbled
  ou ½ tsp vegetable stock paste, homemade
• 100 g blue cheese cut in pieces
• 20 g plain flour
• 50 g unsalted butter diced
• 80 g double cream
• ¼ tsp ground white pepper
• 1 pinch ground nutmeg