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
  of ½ tsp vegetable stock paste, homemade
• 100 g blue cheese, cut in pieces
• 20 g plain flour
• 50 g unsalted butter, diced
• 80 g cream
• 400 g water
• ¼ tsp ground white pepper
• 1 pinch ground nutmeg