Vegetable au gratin is a classic French recipe which is made by baking vegetables with a white sauce called béchamel sauce topped with lots of cheese.
Béchamel is a sauce which is prepared with cream and milk, thicken with butter and flour for a better consistency.
The inclusion of vegetables makes the dish more whole some and healthy making it satisfying ,fresh cheese gives it a warm creamy texture .A perfect indulgence!
This delicious recipe can be served with buttered garlic bread or even with rice. Here at Inspiria Knowledge Campus Chef Anjani Nandan prepared this gratifying dish along with his Culinary Arts students.
Ingredients[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_2″ last=”no”]
- Seasonal Vegetables 1 bowl
- Broccoli florets
- Cauliflower florets
- French beans
- Green Peas
- Flour 25gm
- Butter/Olive Oil 25gm
- Milk 250ml
- Onion 1 pc
- Cloves 3-4 pc
- Bay leaf 1 no
For White Sauce
- Nutmeg pwd a pinch
- Mustard Pwd a pinch
- Chopped onion 1 pc
- Chopped garlic 1 teaspoon
- Grated Cheese 50 gm
Boil the vegetables in salted water.
Boil milk with peppercorn, bay leaf and onion studded with cloves.
In a pan heat oil/butter, add flour and cook for 2-3 minutes stirring continuously.
Now add milk to the pan stirring it to avoid any lumps.
In a pan heat 1 tablespoon oil, add chopped onion and garlic and sauté without coloring.
Add the boiled vegetables and toss.
Add white sauce, add mustard and nutmeg powder, add grated cheese and adjust seasoning.
Transfer the vegetables in a baking dish, top with grated cheese and put under salamander till the cheese melts and gives a nice brown color.